Coconut Cream Pie Parfait Recipe
been paying attention, Easter is right around the corner. After an extra long winter, and more snow than I ever want to see again, I don’t know about you, but I’m ready to celebrate spring, and everything it brings with it! For those of us who are planning our Easter menus, new and simple ideas seem to be in the most demand. Who wants to spend the entire day in the kitchen while the rest of the family is enjoying time together? Who wants to be occupied cooking all day while the kids are hunting eggs and the adults are pretending not to sneak their candy? Nobody, that’s who! So I’m here to make sure you have something yummy, simple and absolutely adorable to serve your guests this Easter Sunday.Cream pies are some of our family’s favorite holiday desserts, and this time of year, coconut cream is the one we seem to crave the most. So I got to thinking, Why not take all the flavors of a coconut cream pie, but make them into something more time friendly?? Oh, and not to mention, the perfect serving size too! These would be the perfect dessert to include in your Easter meal this year. The kids will love the fact they are just their size, the adults will love the smaller portion, because that means less guilt, and you will love that they can be made in under 30 minutes, ahead of time, and be waiting on you in the fridge to serve when you are ready. Spring is here. Easter is coming. Time to plan, prepare and most of all celebrate all things simple and scrumptious!
Coconut Cream Pie Parfait Recipe Instructions
coconut cream pie parfait recipe
- 1 (12 oz) tub Cool Whip
- 1 (4 oz) box French Vanilla instant pudding
- 1 3/4 c. cold milk
- 1 c. vanilla wafers, crushed
- 1/2 c. sweetened flaked coconut
- In a medium bowl, combine pudding mix and milk. Whisk vigorously for 2 minutes. Set in fridge for 5 minutes until soft set. When set, transfer to plastic bag and cut tip. Add Cool Whip to another bag and cut tip. (These are your ??piping bags? to make filling easier.) In the bottom of dessert cups, add enough crushed wafers to cover bottom. Pipe pudding for next layer. Sprinkle with coconut. Pipe Cool Whip. Repeat layers until cups are full, ending with Cool Whip. Sprinkle with extra fine crushed wafers. Chill until serving.
This post was contributed by Everyday Mom’s Meals
A full time wife, mother & food blogger. Krista