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Coconut Cream Dessert
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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. 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |