This is a delicious dessert! It's a coconut pie and pudding delight (or quad, dilemna, or pudding cake - whatever it is YOU call it :) but because it is baked in a 9 x 13 inch pan, it serves a lot more than a typical pie. One of my friends makes this. Her daughter gave her the recipe several years ago.
Layer 1
1 stick butter
1 cup flour
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Pat crust in 9 x 13 pan. Bake for 20 minutes and and allow crust to cool.
Layer 2
8 ounce package cream cheese, softened
2 cups powdered sugar
1/2 of an 8 ounce Cool Whip
Mix ingredients together and spread over cooled crust. Sprinkle layer with coconut and pecans.
Layer 3
2 - 3 ounce packages instant coconut pudding mix
2 1/2 cups milk
1/2 cup cream of coconut
Mix together and spread on 2nd layer.
Layer 4
Cool Whip (I think you'll need more than the other 1/2 of the 8 ounce tub)
chopped pecans
toasted coconut
Top with Cool Whip, then sprinkle chopped pecans and toasted coconut.
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1 comment:
Wow. I would love that. ONly the hubs doesn't like coconut and I would end up eating most of it myself. Maybe I'll make it for Bunko!
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