Rogene's Coconut Cream Dessert |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This was enjoyed by all the family on Christmas Eve. because we all have a sweet tooth, and this is sweet! Just like the person posting it (in case you are all wondering that would be me Gretchen!) Ingredients:
1 cup all-purpose flour |
2 tablespoons sugar |
1/2 cup cold butter |
1/2 cup chopped pecans |
1 (8 ounce) package cream cheese, softened |
1 cup powdered sugar |
1 (12 ounce) carton frozen whipped topping, thawed, divided |
4 cups cold milk |
3 (3 1/2 ounce) packages instant coconut cream pudding mix |
1/2 cup flaked coconut, toasted |
Directions:
1. In a bowl, combine the flour and sugar; cut in butter until crumbly.
2. Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
4. Fold in 1 cup whipped topping and spread over the crust.
5. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
6. Spread over cream chsse mixture. Top with remaining whipped topping.
7. Sprinkle with coconut. Refrigerate overnight.
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