Coconut Cream Dessert
Source of Recipe
List of Ingredients
1 c. flour
1 T. sugar
1/2 c. cold butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (12 oz.) carton frozen whipped topping, thawed
4 c. cold milk
3 (3.4 oz.) pkgs. instant coconut cream pudding mix
1/2 c. flaked coconut, toasted
In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 9x13 inch baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and powdered sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.