Toasted Coconut Cheesecake Parfaits

  2 reviews


1 1/2
cups sweetened flaked coconut
tablespoon Smucker's® Caramel Flavored Topping
cup Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
teaspoons brewed coffee, room temperature
packages (8 oz each) cream cheese, softened
can (14 oz) Eagle Brand® Sweetened Condensed Milk
tablespoons vanilla instant pudding and pie filling mix (from 4-serving size box)


  1. 1 Heat oven to 350°F. Spread 1 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 15 minutes. In small bowl, mix toasted coconut and caramel topping.
  2. 2 Meanwhile, in small microwavable bowl, microwave frosting on High 15 seconds or until smooth and creamy. Stir in coffee until well blended. Set aside.
  3. 3 In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sweetened condensed milk, scraping bowl occasionally until smooth. Add remaining 1/2 cup coconut and pudding mix; beat on low speed until well blended.
  4. 4 To assemble, spoon 1 1/2 teaspoons of the toasted coconut mixture into each of 12 (4 oz) glasses. Top with 3 tablespoons of the coconut cream cheese mixture, 1 teaspoon of the toasted coconut mixture and remaining coconut cream cheese mixture.
  5. 5 Top each with about 2 teaspoons frosting mixture; sprinkle with remaining toasted coconut mixture. Refrigerate 1 hour. Store in refrigerator.




Nutrition Information

Recipe Step Photos

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