Taste of Home
Creamy Coconut Dessert
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
YIELD: 15 servings.
Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
Ingredients
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1 cup all-purpose flour
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2 tablespoons sugar
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1/2 cup cold butter, cubed
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1/2 cup chopped pecans
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 carton (12 ounces) frozen whipped topping, thawed, divided
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4 cups cold 2% milk
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1-1/2 teaspoons coconut extract
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3 packages (3.4 ounces each) instant vanilla pudding mix
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2 cups sweetened shredded coconut, divided
Directions
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1.
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.
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2.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
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3.
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.
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