Sunday, September 13, 2009

Coconut Cream Dessert

This recipe is a really nice dessert to serve to guests after a great meal. The best part? You can prepare it the day before and not have to fuss over it while you're hanging out with your dinner guests.

Coconut Cream Dessert


1 cup flour

1/2 cup finely chopped pecans

1/2 cup melted butter

Mix & press into a 9x13 pan. Bake at 325 F for 20-25 minutes. Cool

1st Layer

1 block cream cheese

1 cup icing sugar

1 cup Cool whip (12 oz. thawed)

In a small mixing bowl beat the cream cheese and sugar until smooth. Fold in 1 cup Cool Whip. Spread over crust.

Layer 2

3 3.5 oz pkg instant coconut cream pudding ( I can never find that stuff so I use 2 boxes of the cooked coconut cream pudding)

4 cups cold milk

Cook according to directions on the box except add only 4 cups milk in total. Let it cool completely and spread on top of the first layer

Top layer

Remaining Cool Whip

1/2 cup flaked coconut, toasted

Spread over the pudding and top with the toasted coconut.

Let this cool for several hours so everything firms up. I cut mine up too soon and as you can see in the picture, it's a little sloppy.



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