Ingredients
16 vanilla wafers2 tablespoons raspberry preserves1/2 cup prepared vanilla pudding2 tablespoons sweetened shredded coconut, toasted1/3 cup prepared tapioca pudding
Preparation
Spread the flat side of 12 wafers with 1/2 teaspoon raspberry preserves each. Crumble remaining wafers and set aside.
Place five wafers each around the edges of two individual 4- to 6-oz. dishes, preserves side facing in. Place one wafer in the bottom of each dish, preserves side up. Spoon vanilla pudding in the center; sprinkle with wafer crumbs and half of the coconut. Top with tapioca pudding and remaining coconut. Cover and refrigerate for at least 3 hours.
