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Creamy Coconut Dessert
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold butter
1/2 cup chopped pecans
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
Heat 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 for at least 6 hours before serving.
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