Coconut Cream Dessert
Taste of Home
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Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. Bake: 20 min. + chilling
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup cold butter
- 1/2 cup chopped pecans
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 4 cups cold milk
- 3 packages (3.4 ounces each) instant coconut cream pudding mix
- 1/2 cup flaked coconut, toasted
Directions:
In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. 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 confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes 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. Yield: 15 servings.