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    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.




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