Recipe and photo by Sarah Kirkconnell. www.trailcooking.com
About 2-6 servings
PREP TIME / Chill TIME
5 minutes / 30 minutes
- 1 instant cheesecake pudding mix (4 servings)
- 2/3 cup instant dry milk
- 1 6-pack mini graham cracker pie crusts
- 1/4 cup finely chopped candied pecans
- 1/4 cup sweetened flaked coconut
- 1 tbsp rum, if desired
Add 1 3/4 cups very cold water to the pudding mix. Seal the bag tightly and shake for a couple of minutes.
Stash the bag of pudding in a cold creek or snowbank to chill 15 to 30 minutes.
Cut off a corner of the bag and pipe the pudding into the 6 mini crusts.
Sprinkle the nuts in the center and the coconut around the outside. Enjoy!