Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
Creamy Coconut Dessert
Creamy Coconut Dessert
Prep Time
20 min
Cook Time
20 min
Yield
15 servings
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
Directions
- 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.
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
- 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.
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