I whipped up this recipe, Coconut Pistachio Delight,  because I thought it would look festive for St. Patrick’s Day and I needed to take a dessert to our Church’s Italian Buffet. I had made extra coconut crèam pudding for another recipe.   I didn’t have time to bake a cake to make a truffle and then remembered I had purchased 4 pistachio muffins at the store bakery.  So this was very easy to create and tasted like homemade! The dessert was a huge hit with people asking for the recipe.

Coconut Pistachio Delight

Ingredients:

2 small packages of Coconut Pudding

2 12 oz containers of Cool Whip

2 cups of milk

4 Pistachio Muffins or Pistachio Cake

Instructions:

1. Cut muffins or cake into 1 inch square pieces.
2. Mix coconut pudding and milk according to directions on pudding box.
3. Let pudding begin to set.
4. Add 1 container of Cool Whip to pudding and mix.
5. Let sit till it thickens.
6. Layer in Truffle Bowl.  Begin with a layer of pudding.
7. Add a layer of the Pistachio Muffins or cake cut into 1 inch pieces.
8. Add layer of pudding
9. Add a layer of Pistachio Muffins or cake pieces
10. Add layer of pudding.
11. Top with container of Cool Whip
12. Garnish with pistachio nuts, toasted coconut, shaved chocolate or green sprinkles.
13. Refrigerate for at least 1 hour before serving.

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