Creamy Coconut Dessert Recipe
Ingredients:
- Base
- 1 cup all-purpose flour
- 2 tablespoons granulated 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 Cool Whip, thawed and divided
- 4 cups cold milk
- 3 (3.4 ounce) packages instant coconut cream pudding mix
- 1/2 cup flaked coconut, toasted
Directions:
- Preheat oven to 325 degrees F. Grease a 13 x 9-inch baking dish.
- In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in pecans. Press into prepared baking dish. Bake for 20 to 25 minutes. Cool on a wire rack.
- In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in one cup Cool Whip. Spread over the crust.
- In a separate 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 Cool Whip. Sprinkle with coconut. Refrigerate at least 6 hours before serving.