1 cup shredded coconut
1 pkg. (3.4 oz.) coconut or vanilla instant pudding and pie filling mix
2 cups milk
3/4 cup coarsely crushed gingersnap cookies (about 2-inch cookies)
2 cups miniature marshmallows
How to make this recipe:
Arrange coconut on baking sheet. Bake at 350 degrees for 5 minutes; stir well. Continue baking 3 to 4 minutes or until coconut is toasted. Set aside and cool to room temperature. Prepare pudding mix according to package directions, using 2 cups milk, Sit in cookies. In a six parfait or wine glasses, layer half of the pudding mixture, half of the marshmallows, the toasted coconut, the remaining marshmallows, and pudding mixture. Chill at least 1 hour before serving. Garnish with additional marshmallows and gingersnap cookies, if desired.
Makes 6 servings
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