Coconut Cream Dessert
- Source
- Pat's Family Recipe Cookbook (handwritten, p. 1)
- Serves
- 15
- Prep
- 20 min
- Cook
- 325°F, 20-25 min (plus overnight chilling)
Ingredients
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1/2 cup cold butter
- 1/2 cup chopped pecans
Filling
- 1 pkg (8 oz) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 carton (12 oz) frozen whipped topping, thawed, divided
- 4 cups cold milk
- 3 pkg (3.4 oz each) instant coconut cream pudding mix
- 1/2 cup flaked coconut, toasted
Steps
- Combine the flour and sugar; cut in the butter until crumbly. Stir in the pecans. Press into a greased 13x9x2 baking dish.
- Bake at 325°F for 20-25 min, or until edges are lightly browned. Cool on a wire rack.
- In a small bowl, beat the cream cheese and confectioners’ sugar until smooth; fold in 1 cup of the whipped topping. Spread over the crust.
- Whisk the milk and pudding mix for 2 min; let stand 2 min or until soft-set. Spread over the cream cheese layer. Top with the remaining whipped topping. Sprinkle with coconut.
- Refrigerate overnight. Yields 15.
Notes
- Contributor left blank on the card.
