Cherry Coconut Dessert

A rich, heavenly dessert.

This is a decadent, rich Dessert. The flavors of Cherries and Coconut in a creamy filling. The buttery Graham Cracker Crust is a delicious base for the filling.

CHERRY COCONUT DESSERT

Ingredients:

• 1 (14 oz.) Bag Flaked Coconut
• 1 (16 oz.) Tub Candied Cherries, cut in halves
• 2 (14 oz.) Cans Sweetened Condensed Milk
• 4 Teaspoons Vanilla
• 2 Sticks Unsalted Butter, melted
• 1 & 1/2 Cups Flour
• 1 Cup Graham Cracker Crumbs
• 2/3 Cup Brown Sugar, packed
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 & 1/4 Cup Powdered Sugar
• 3 Tablespoons Half & Half

Directions:

1. Preheat oven to 325 degrees.

2. Butter a 9 x 13 pan. Set aside.

3. Stir together the Flour, Graham Cracker Crumbs, Brown Sugar, Baking Powder and Salt. Then stir in the melted Butter until well combined.

4. Press the Crust mixture into the prepared pan. I use a spatula to press the Crumb mixture into the pan.

5.Stir together the Coconut, Sweetened Condensed Milk, 3 Teaspoons Vanilla and the Candied Cherries.

6. Spread the filling evenly over the Crust.

7. Bake the Dessert for 35 minutes in the preheated oven. It is done when the edges are lightly brown and the Dessert is set.

8. Remove the Dessert from the oven and allow it to cool. Then cover and transfer the Dessert to the refrigerator for 3-4 hours. This will firm the Dessert.

9. After 3-4 hours, remove the Dessert from the refrigerator. Mix together the Powdered Sugar, Half & Half and 1 Teaspoon Vanilla until smooth.

10. Drizzle the Powdered Sugar Glaze over the top of the Dessert. You probably won’t use all of the Glaze, you can reserve it for another use.

11. Slice the Dessert into 3 x 3 inch squares and serve. Store any leftovers in the refrigerator.

Recipe by: Hot Dish Homemaker