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fatkat Posted May 09, 2006 03:57 PM
I think I got this recipe from either Gooseberry Christmas or from a Taste of Home cookbook over the Christmas holiday ~ I wrote it down forget to make it. Sounds delicious.
Coconut Cream Dessert
~Crust~
1 cup flour
2 TBS sugar
1/2 cup butter
1/2 cup chopped pecans
~Filling~
1 (8oz) package cream cheese, room temperature
1 cup powdered sugar
1 container (12oz) Cool Whip, thawed and divided
3 (3oz) packages instant coconut pudding
4 cups cold milk
~Topping~
1/2 cup shredded coconut, toasted
Preheat oven to 325°. Mix crust ingredients and press bottom of 9x13 pan. Bake 20-25 minutes. Cool.
Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over the crust.
Whisk pudding mixes and milk in a bowl for 2 minutes and then let set another 2 minutes. Spoon over cream cheese layer. Spread Cool Whip over top and sprinkle with shredded coconut. Refrigerate overnight.
I think I got this recipe from either Gooseberry Christmas or from a Taste of Home cookbook over the Christmas holiday ~ I wrote it down forget to make it. Sounds delicious.
Coconut Cream Dessert
~Crust~
1 cup flour
2 TBS sugar
1/2 cup butter
1/2 cup chopped pecans
~Filling~
1 (8oz) package cream cheese, room temperature
1 cup powdered sugar
1 container (12oz) Cool Whip, thawed and divided
3 (3oz) packages instant coconut pudding
4 cups cold milk
~Topping~
1/2 cup shredded coconut, toasted
Preheat oven to 325°. Mix crust ingredients and press bottom of 9x13 pan. Bake 20-25 minutes. Cool.
Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over the crust.
Whisk pudding mixes and milk in a bowl for 2 minutes and then let set another 2 minutes. Spoon over cream cheese layer. Spread Cool Whip over top and sprinkle with shredded coconut. Refrigerate overnight.