 | | Directions |
- Preheat oven to 375° F.
- Line a pizza pan with foil and lightly spray the foil with non-stick cooking spray.
- In a medium sized bowl, combine the packaged cookie dough with coconut. Mix with your hands until all the coconut is combined with the dough. Press cookie dough onto prepared pizza pan.
- Bake for 15 minutes or until the dough is golden brown. Cool completely.
- Pour milk into a large mixing bowl and add the dry pudding mix. Beat with a wire whisk for approximately 2 minutes. Stir in whipped topping, marshmallows, and vanilla extract.
- Spread pudding mixture over the cookie crust. Top with fruit and extra marshmallows. Any variety of fruit can be used for this recipe.
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Servings: 12
|  | | Ingredients | | - | | 1 package refrigerated sugar cookie dough |
| - | | 1 cup chopped coconut |
| - | | 1 1/2 cups milk |
| - | | 1 package vanilla flavored instant pudding |
| - | | 2 cups miniature marshmallows |
| - | | 1 1/2 cups whipped topping |
| - | | 1/2 teaspoon vanilla extract |
| - | | 1 1/2 cups blueberries |
| - | | 1 1/2 cups raspberries |
| - | | 1/2 cup miniature marshmallows |
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