Make these delicious no-bake summer desserts for your next barbecue or family reunion. One is cool and creamy with a little crunch in every bite. The other is a tropical paradise in your mouth!
Butterfinger Delight
1 cup crushed butter-flavored crackers (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars (2.1 ounces each), crushed
3/4 cup butter, melted
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart reduced-fat chocolate frozen yogurt, softened
1 carton (12 ounces) frozen whipped topping, thawed, divided
In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes.
Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust.
Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight. Yield: 12-15 servings.
Key Lime Coconut Snowballs
2/3 cup graham cracker crumbs (about 4 cookie sheets)
6 tablespoons fat-free sweetened condensed milk
1 teaspoon grated Key lime zest
1 1/2 tablespoons fresh Key lime juice
1 teaspoon Watkins Vanilla Extract
1 cup shredded unsweetened coconut, divided
1 1/4 cups powdered sugar
Combine crumbs, sweetened condensed milk, zest, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes.
Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut. Yield: 12 servings.
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