Printable | Taste of Home

Coconut Cream Dessert

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

In a bowl, combine the flour and sugar; cut in butter until crumbly.

Printed from tasteofhome.com Sep 5, 2008

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Coconut Cream Dessert cont.

Stir in the pecans. Press into a greased 13-in. x 9-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.