Name: Creamy Coconut Dessert
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup 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 sweetened shredded coconut, divided -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Coconut Dessert

1. 1 cup all-purpose flour -

2. 2 tablespoons sugar -

3. 1/2 cup cold butter, cubed -

4. 1/2 cup chopped pecans -

5. Filling: -

6. 1 package (8 ounces) cream cheese, softened -

7. 1 cup confectioners' sugar -

8. 1 carton (12 ounces) frozen whipped topping, thawed, divided -

9. 4 cups cold 2% milk -

10. 1-1/2 teaspoons coconut extract -

11. 3 packages (3.4 ounces each) instant vanilla pudding mix -

12. 2 cups sweetened shredded coconut, divided -

How to cook deliciously - Creamy Coconut Dessert

1. Stage

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. Stage

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.

3. Stage

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.