1 15 oz pkg frozen coconut
2 c sour cream
2 c sugar
1 yellow or white cake mixMix together coconut sugar and sour cream set over night in fridge
Next day- bake cake mix to directions stated on box in 2 layer 8-inch pans. Spread with coconut mixture on top and sides of cake place in airtight container and refrigerate. Best results if let set one day before eating.3 c sugar
3/4 c parkay margarine
2/3 c evaporated milk
1 12oz pkg. (2 c.) semi-sweet choc chips
1 jar marshmallow cream
1 c chopped nuts
1 tsp vanillaCombine sugar margarine and milk bring to rolling boil stirring constantly. Boil 5 min over med heat keep stirring. (Scorches easily)
Remove from heat stir in choc pieces till melted add marshmallow cream nuts and vanilla beat until well blended pour into greased 13×9 pan cool, cut into squares.
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