coconut creme dessert

How To Make coconut creme dessert

• 1

  Unroll crescent rolls and place in a 9x12 pan and press seams together. Bake for 10-12 minutes in a 350 oven or until light brown. Cool the crust. Mix Pudding according to instructions on the package using ½ cup less 2% milk. When the crust is cool pour this mixture onto the crust to form a filling. Top with cool whip and coconut. Store in fridge for ½ hour and it will be ready to eat.
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