- 2 packages (3 ounces each) ladyfingers
- 1 package (6-serving size) instant vanilla pudding & pie filling mix
- 3 cups milk
- 2 cups flaked coconut
- 1 container (8 ounces) frozen whipped topping, thawed
- Toasted coconut* for garnish
Line bottom and side of 9 x 3-inch springform pan with ladyfinger halves, split sides up; set aside. Prepare pudding mix according to package directions for pudding using 3 cups milk. Refrigerate 5 to 10 minutes. Tear remaining ladyfingers into bite-size pieces. Fold into pudding with coconut. Spoon into ladyfinger-lined pan. Spoon and spread whipped topping over filling. Garnish with toasted coconut. Cover and refrigerate several hours or overnight. Remove side of pan just before serving.
*To Toast Coconut: Place in thin layer on baking sheet. Bake at 350° for 12 to 15 minutes or until very lightly browned. Cool completely.
8 to 10 servings