1¼ cups milk
1 pkg Jell-O® Pistachio Flavor Instant Pudding Mix
1-3/4 cups frozen Cool Whip® Whipped Topping, thawed
3/4 cup Bakers® Angel Flaked Coconut, toasted*
1/4 cup chopped drained maraschino cherries
1/2 tsp. almond extract
Pour milk into bowl, then add pudding mix. Beat until well blended, 1 to 2 minutes.
Blend in Cool Whip. Fold in coconut, cherries and almond extract.
Spoon into muffin pan lined with paper baking cups. Freeze until
firm, about 3 hours.
Makes 6 servings
*To toast coconut: Spread coconut in a thin layer in shallow pan. Toast in preheated 350° oven for 7 to 12 minutes or until lightly browned, stirring frequently.
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