EASTER EGG HUNT LAYERED PUDDING DESSERT
2 packages (3.9 ounces each) chocolate flavor instant pudding
3 cups cold milk
3 1/3 cups flake coconut
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A few drops green food coloring
1 tub (8 ounces) whipped topping, thawed
20 vanilla creme-filled chocolate sandwich cookies, crushed, divided
12 bunny-shaped marshmallows
1/2 cup jelly beans
Beat pudding mixes and milk in large bowl with whisk 2 minutes. Let stand 5 minutes. Meanwhile, tint coconut with food coloring. (See tip.)
Add whipped topping and half the cookie crumbs to pudding; stir just until blended.
Spread pudding mixture onto bottom of 13-by-9-inch dish; sprinkle with remaining cookie crumbs and coconut.
Refrigerate 1 hour. Decorate with marshmallows and jelly beans as shown in photo.
Tip: Mix food coloring with 1 1/2 teaspoons water. Add to coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade, or less coloring for a lighter shade.