Easy Coconut Mousse Dessert
2 2/3 cups sweetened flaked coconut toasted
1/4 cup Land O LakesŪ Butter, melted
1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
1 1/2 cup milk
1 cup whipping cream, whipped
1 tablespoon sugar
DirectionsReserve 2 tablespoons toasted coconut. Combine remaining coconut and melted butter in medium bowl. Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Refrigerate 15 minutes.
Meanwhile, combine pudding mix and milk in large bowl. Prepare according to package directions. Gently stir whipped cream and sugar into pudding. Pour into coconut crust. Sprinkle top with remaining coconut. Refrigerate until set (at least 4 hours).