Easy Peasy........

So I have been thinking about adding a few things to my blog just to mix it up a bit and decided since I love to cook/bake I would occasionally add some fun easy *ok sometimes* easy recipes to the mix. There will still be Kim K watching and Justin B smashing and WTF were you thinking. I will still give you the same bitchy, ranty, cussing crazy talk you all are used to but I would just add a little bit more cooking with a tude" Let's get started then. Yesterday I had my awesome pops over for dinner so I decided that after putting together the Easter Baskets for my little one and her cousins that I would whip up some fish tacos now my dumb ass forgot to take pics of the friggin AMAZballs fish tacos{I am sure I will repeat that one so I will def post recipe} but I did manage to get shots of the super easy dessert I whipped up. Because it was a weekday and did not want to take up too much time in the kitchen with dessert I decided to whip this little bitch up and let me tell you it was good. I usually do not partake in dessert eating during the week but f*ck it looked to good to pass up...so I was good and had a little piece. My hubby on the other had went bat shit crazy and had two huge slices with cool whip...but hey it was light so no big deal! It is also a fun recipe for your little one to join in and help with. GG helped me put together the goods. Let me tell you I thought this one was too easy to taste so good. I usually take a bit of time making these type of desserts but it worked and it was really tasty and made minimal mess in the kitchen....Enjoy my beautiful darlings!

I changed up the recipe up a little bit where they state to add coconut milk to make the pudding  mix I used regular old 2 percent milk -  I also deleted the coconut extract. I added a little bit of pure vanilla to the pudding mix BTW you do not need to use cook and serve vanilla pudding  regular instant works just fine if in a rush. I sprinkled a bit of shredded coconut between the layers and that gave it a great crunch without it being all coconut overwhelming. 

Ingredients

• 1 sheet frozen puff pastry (such as Pepperidge Farm), thawed, from a 17.3 oz pkg
• 1 2 3/4 ounce package cookand- serve vanilla pudding
• 1 13 1/2 ounce can light coconut milk
• 1/4 teaspoon coconut extract
• 1/2 cup shredded coconut
• 1 pound strawberries, cored and sliced, plus more for garnish
• Confectioners sugar for dusting

Directions

1. Heat oven to 400 degrees . Coat a baking sheet with nonstick cooking spray.

2. On a lightly floured surface, unroll pastry sheet. Cut into 3 equal pieces along folds. Transfer to baking sheet and bake at 400 degrees for 14 minutes or until golden brown. Remove pastry to a wire rack. Cool completely.

3. Prepare pudding following package directions, replacing milk with coconut milk; allow to cool. Stir in coconut extract and shredded coconut.

4. Slice each pastry in half horizontally for a total of 6 pieces. Spread a quarter of the pudding over cut side of each of 2 bottom pieces; fan a quarter of the strawberries on each. Repeat layering once more. Top each stack with remaining 2 pieces of pastry. Chill until serving.