Recipes

[lavendersage]

My mom found this recipe, several years ago, in a Quick Cooking magazine and it has become a favorite of ours.

Coconut Angel Squares

1 prepared angel food cake, cut or torn into bite size pieces
1 1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed or whipped cream
1/4 cup flaked coconut, toasted
Place cake cubes in a 13-in. x 9-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
Add ice cream; beat on low just until combined. Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut.

Cover and chill for at least 1 hour (longer is better). Store in refrigerator.
Yield: 12-15 servings.