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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. Refrigerate. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |