|Coconut cream pudding||3 1⁄4 Ounce|
|Whipping cream||1 Cup (16 tbs), whipped|
|Crushed pineapple||18 Ounce, drained (2 Cups)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Prepare pudding according to package directions, but using only1 3/4 cups milk; chill.
Beat smooth; then fold in whipped cream and vanilla.
Combine pineapple and coconut.
Layer pudding alternately with pineapple mixture in 6 parfait glasses.
Sprinkle toasted coconut atop, if desired.
Cover tops of glasses with clear plastic wrap or foil; secure "caps" with freezer tape.
Allow parfaits to stand at room temperature about 30 to 40 minutes before serving.