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Coconut Cream Dessert




Source of Recipe


Nan






List of Ingredients



• 1 cup all-purpose flour
  
• 2 tablespoons sugar
  
• 1/2 cup cold butter
  
• 1/2 cup chopped pecans
  
• Filling:
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 cup confectioners' sugar
  
• 1 (12 ounce) carton frozen whipped topping, thawed and divided
  
• 4 cups cold milk
  
• 3 (3.4 ounce) packages instant coconut cream pudding mix or vanilla
  
• 1/2 cup flaked coconut, toasted
  






Instructions



1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13x9 inch baking dish. Bake at 325 degrees for 20 to 25 minutes or until edges are lightly browned. Cool on wire rack.
   
2. In a small mixing bowl, beat 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.