Coconut Cream Dessert Recipe

  • 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) container frozen whipped topping, thawed
  • 4 cups cold milk
  • 3 (3.5 ounce) packages instant coconut cream pudding mix
  • 1/2 cup flaked coconut, toasted
  1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
  2. In a small mixing bowl, beat the 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.