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
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.
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
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.