- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup cold butter, cubed
- 1/2 cup chopped pecans
- 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
- 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 whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight. Yield: 15 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Creamy Coconut Dessert
"I LOVE Taste of Home! I just found this recipe that my mother made for years. My mother passed away several years ago but my niece asked if I had her recipe. I knew that it came from a TOH magazine but didn't know the name or recipe. WooHoo! I found it! This was always a huge hit at any family get-together. It's got a nice crunchy bottom and a creamy filling and topping. Easy and YUMMY. Thank You Taste of Home for allowing us to get archived recipes. (I think that in the original it called for coconut pudding also instead of vanilla with coconut extract)"
"This is not a typical coconut pie (which is what most seem to call it). It's so much better. I add double and sometimes triple the amount of coconut extract to the mix though. It's so good. This is a family, church and friend get together favorite."
"so easy to make and so good"
"Very good. I was lucky and found the coconut pudding. I omitted the extract."
"I agree with the first post. This recipe is not the same as the one in the magazine. It calls for 3 pkg. of coconut cream pudding, and I think that is what makes this dessert. I used 2 pkg. of coconut pudding and one vanilla, and everyone was raving about how good this was. It's a keeper!"