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Coconut Cream Dessert
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| Crust ingredients | |
| 1 cup | flour |
| 2 tablespoons | sugar |
| 1/2 cup | cold butter |
| 1/2 cup | chopped pecans |
| Filling Ingredients | |
| 1 8 oz package | cream cheese, softened |
| 1 cup | confectioner's sugar |
| 1 12 oz carton | Cool Whip, divided |
| 4 cups | cold milk |
| 3 packages | Instant Coconut Cream Pudding |
| 1/2 cup | flaked coconut, toasted |
In a bowl, combine flour and sugar. Cut in butter until crumbley. Stir in pecans. Press into a greased 9 x 13 x 2 baking dish. Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned. Cool on wire rack.
In a small mixing bowl, beat the cream cheese and confectioner's sugar until smooth; fold in 1 cup Cool Whip. Spread over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or intil soft set. Spread over cream cheese mixture. Top with remaining Cool Whip. Sprinkle with coconut. Refrigerate over night.
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