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1 c. flour
1/2 c. melted margarine
2 Tbsp. sugar
1/2 c. chopped pecans or walnuts
8 oz. cream cheese, room temp.
1 c. powdered sugar
1 small container of Cool Whip
1 small pkg. instant coconut cream pudding mix
1 1/2 c. whole milk
1 c. coconut

Layer 1 - Crust: Mix first 4 ingredients and put in an 8 x 8 pan.
Bake at 350 for 15-20 minutes until just beginning to turn golden
brown. Cool crust.

Layer 2: Beat cream cheese and powdered sugar. Fold in 1 cup of
Cool Whip. Spread on crust.

Layer 3: Mix pudding mix and milk until thickened. Pour over layer 2.

Top with remaining Cool Whip. Toast coconut and sprinkle on top.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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