This week at camp was Hawaiian week, and I got to make this delicious snack/dessert twice.
2 packages vanilla pudding
4 cups milk (about ¼ of a gallon)
1 can of crushed pineapple
2 packages of cream cheese, softened
½ a package of shredded coconut (about 2 cups)
Maraschino cherries (optional)
2 gallon Ziploc bags
1. Mix pudding and milk in one bag. This is a guesstimation recipe, so exact amounts don’t matter as much. Shake/mush bag until pudding is a bit thicker (it will never reach pudding consistency).
2. Mix softened cream cheese, pineapple (drained), and coconut in another bag. Smush until thoroughly mixed.
3. Add pudding to the cream cheese bag, and smush until mixed.
4. Cut a corner off of the Ziploc bag and squeeze out and serve on graham crackers. If desired, add extra coconut and a maraschino cherry on top.
This recipe is easy and delicious! It looks a bit gross, but the taste will soon convince you otherwise. =)