1 tub of cool whip
3 T orange juice
1/4 cup powder sugar
2 – 5 oz containers of your favorite Greek yogurt
1 tsp cinnamon
1 tsp vanilla
Mix all items together and chill. Serve with fresh fruit or shortbread cookies
1 15-oz. can cream of coconut
1/4 cup milk
1 large (5.1 oz) box instant vanilla pudding mix
1 14-oz. can sweetened condensed milk
2 cups sweetened flaked coconut, toasted and divided
1 8-oz tub cool whip, thawed
Graham crackers or shortbread cookies for dipping
Add cream of coconut and milk to a large bowl (using a hand-held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix until thoroughly combined. Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.
Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.
- 4oz. Cream Cheese
- 1/2c.Peanut Butter
- 1/8c. Milk
- 1c. Powdered Sugar
- 8oz. Cool Whip
- 12oz. Chocolate Chips
- Cream the cream cheese, peanut butter, and milk together.
- Add the powdered sugar, then the cool whip and chocolate chips.
- Chill for 2 hours and serve with graham crackers.
This salsa can be made any time of the year! Tastes like summer and who would turn this away when the winter temperatures are a bit too cold!
2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon Olive Oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 3-1/2 cups.