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Heavenly Coconut Delight- from 101 Thing




Source of Recipe


Good Things Utah
Heavenly Coconut Delight-

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from 101 Things To Do With Pudding
by: Stephanie Ashcraft







1 cup flour

2 TBSP sugar

½ cup butter or margarine

½ cup chopped cashews or almonds

8 oz pkg cream cheese, softened

¼ cup sugar

2 TBSP milk

12 oz pkg frozen whipped topping

2 pkgs instant coconut cream pudding mix

3 cups milk

½ coconut, toasted

Preheat oven to 325 degrees.

In a bowl, combine flour and 2 tablespoons sugar. Cut butter into flour mixture using a pastry blender. Add nuts and continue to work the dough with the pastry blender. Spread mixture in a 9 x 13-inch pan prepared with nonstick spray. Bake for 20-25 minutes. Allow crust to cool completely.

Using an electric mixer, combine cream cheese, 1/4 cup sugar, and 2 tablespoons milk. Fold in 1 cup whipped topping. Spread the cream mixture evenly over the crust.

In a separate bowl, whisk the dry pudding mix into 3 cups milk for about 1 minute, or until pudding begins to thicken. Spread pudding evenly over cream cheese mixture. Cover and refrigerate for 3-4 hours. Before serving, spread remaining whipped topping evenly over the top. Sprinkle toasted coconut over top. Store in refrigerator. Makes 15 servings.

VARIATION: Chocolate, banana, lemon and butterscotch pudding mixes can be substituted for the coconut cream pudding.