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

Crust:

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.

Enjoy!

Tina