Dove
DC Grandma
Coconut Cream Dessert
! C. Flour
2 T. Sugar
1/2 C. cold butter
1/2 C. chopped Pecans
Filling
1 pkg. 8 oz. cream cheese, softened
1 c. confectioners sugar
1 carton 12 oz. frozen whipped topping ,thawed, divided
4 C. cold milk
3 pkg. 3.4 oz each instant coconut cream instant pudding mix
1/2 c.flaked coconut toasted
In a bowl combine the flour and the sugar; cut in butter until crumbley.Stir in the pecans. Press into a greased 13 x 9 baking dish.Bake at 325* for 20 to 25 minutesor until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 c. whipped topping, spread over the crust.In a bowl wisk milk and pudding mixes for 2 minutes, let stand for two minutes or until soft set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Yeild: 15 servings
! C. Flour
2 T. Sugar
1/2 C. cold butter
1/2 C. chopped Pecans
Filling
1 pkg. 8 oz. cream cheese, softened
1 c. confectioners sugar
1 carton 12 oz. frozen whipped topping ,thawed, divided
4 C. cold milk
3 pkg. 3.4 oz each instant coconut cream instant pudding mix
1/2 c.flaked coconut toasted
In a bowl combine the flour and the sugar; cut in butter until crumbley.Stir in the pecans. Press into a greased 13 x 9 baking dish.Bake at 325* for 20 to 25 minutesor until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 c. whipped topping, spread over the crust.In a bowl wisk milk and pudding mixes for 2 minutes, let stand for two minutes or until soft set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Yeild: 15 servings
