Ingredients:

• 35 coconut bar cookies (2 cups crushed)
• 1 stick (1/2 cup) melted butter
• 1 can shredded coconut (1.3 oz.)
• 1 8-ounce block cream cheese
• 1 cup confectioner’s sugar
• 1/2 cup Fischer & Wieser Mango Ginger Habañero Sauce
• 1-1/2 cups milk
• 1 small box vanilla flavored instant pudding mix
• 2 6-ounce containers peach-mango yogurt
• 1 8 oz. container frozen whipped topping
• 1 mango, sliced
• Mint leaves

Instructions:

Crush coconut bar cookies in plastic zippered bag, using rolling pin, or use food processor if desired. Melt butter in microwave, approximately 20 seconds. Place crushed cookie crumbs and butter in large mixing bowl. Stir with fork until butter saturates crumbs. Add coconut. Mix thoroughly. Transfer into 13″x 9″ rectangular baking dish. Using small pizza dough roller, press crumbs into baking dish until it completely covers the bottom and sides of the dish. Set aside.

Place cream cheese, confectioner’s sugar, and Fischer & Wieser Mango Ginger Habañero Sauce in mixing bowl. Using electric mixer, mix until creamy. Place on crumb crust and spread with spatula until crust is covered.

Mix milk and instant pudding mix together according to package directions. Gently fold in the peach mango yogurt. Pour over cream cheese layer and spread carefully.

Place frozen whipped topping in cake decorator and apply to top of pudding layer. Chill thoroughly, 4-5 hours or overnight.

When ready to serve, garnish with mango strips, mint leaves and more Fischer & Wieser Mango Ginger Habañero Sauce. Serves 12.