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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Field editor Deanne Richter of Elmore, Minnesota comments, This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 cup cold butter, cubed |
1/2 cup chopped pecans |
filling: |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 carton (12 ounces) frozen whipped topping, thawed, divided |
4 cups cold 2% milk |
1-1/2 teaspoons coconut extract |
3 packages (3.4 ounces each) instant vanilla pudding mix |
2 cups flaked coconut, divided |
Directions:
1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
3. In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight. Yield: 15 servings.
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