| Recipe: |
Makes 24 small dessert bites.
I tore this recipe out of a Sunday newspaper magazine over three years ago because the accompanying picture was so appealing. I can't believe it took that long for me to make it, but I'm glad I did!
6 eggroll wrappers (or 24 round wonton wrappers)
1/3 c. graham cracker crumbs
1/4 c. brown sugar
3 T. melted butter
1/2 c. shredded coconut (sweetened or not)
1 recipe vanilla pudding (in this section)
1 banana (optional)
Put coconut in a heavy skillet over medium heat. Stir frequently until lightly browned/toasted. Mix graham crackers, brown sugar, and 1/4 cup coconut in bowl or small pie plate.
Preheat oven to 325 F. Spray 24 mini-muffin cups with baking spray**. Stack eggroll wrappers and cut into quarters (wonton wrappers should be left whole). Brush with melted butter on both sides and roll/press into crumbs (again, both sides). Shake off excess crumbs and use fingers to fit into muffin cups. Bake until crisp and golden, about 15-18 minutes. Immediately remove to wire rack to cool.
To serve, spoon a little pudding into shells, top with your choice of more toasted coconut and/or banana slice.
**Occurs to me one could also leave eggroll wraps whole and put them in regular or jumbo muffin cups for more traditionally-sized desserts.
Adapted from a recipe in USA Weekend (original can be found at CookSmart.com). |
