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Creamy Coconut Dessert

Creamy Coconut Dessert
Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
12 ServingsPrep: 20 min. Bake: 20 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter, cubed
  • 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 2% milk
  • 1-1/2 teaspoons coconut extract
  • 3 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 cups flaked coconut, divided

Directions

  • In a small bowl, combine 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 large bowl, beat cream cheese and confectioners' sugar until
  • smooth; fold in 1 cup whipped topping. Spread over the crust.
  • In another large bowl, whisk the milk, extract and pudding mixes for
  • 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2
  • cups coconut. Spread over cream cheese mixture. Top with remaining
© Taste of Home 2013

2 of 2

Creamy Coconut Dessert (continued)

Directions (continued)

  • whipped topping. Toast remaining coconut; sprinkle over top.
  • Refrigerate overnight. Yield: 15 servings.
Nutrition Facts: 1 serving (1 slice) equals 432 calories, 27 g fat (17 g saturated fat), 52 mg cholesterol, 267 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013