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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I love coconut. Add cream cheese and nuts and who can go wrong? You can play around with this to suit your taste. I make mine with real whipped cream, and if you are in a hurry you can substitute the cooked pudding with instant. If you make it with the cooked pudding, make it first to allow time for it to cool while you make the other layers. Ingredients:
1 cup flour |
1/2 cup butter or 1/2 cup margarine |
1/2-1 cup chopped pecans (depends on how nutty you like things) |
1 cup powdered sugar |
8 ounces cream cheese, softened |
8 ounces cool whip |
2 (3 ounce) packages cook and serve coconut pudding mix |
4 cups milk |
8 ounces cool whip |
1/2 cup toasted coconut |
1/4 cup chopped pecans |
Directions:
1. crust:.
2. Mix all ingredients together and press in the bottom of a 9x13-inch pan.
3. Cook at 350°F for 15 minutes (or till lightly browned).
4. set aside and allow to cool.
5. 1st layer:.
6. beat cream cheese and powdered sugar in a medium bowl till smooth.
7. Fold in whipped cream and spread over cooled crust.
8. Layer 2:.
9. Cook the pudding with the milk according to package directions and allow to cool with plastic wrap on top to prevent a skin from forming.
10. After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
11. Chill and serve.
12. Prep time does not include cool down time for pudding.
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