Coconut supreme

Yield: 12 Servings

Measure Ingredient
1 cup Sifted flour
1 Stick butter or margarine
½ cup Chopped pecans
1 pack (8-oz) cream cheese
1 cup Powdered sugar
1 cup Cool whip
2 packs (3.75-oz) Jello instant coconut cream pudding
3 cups Milk
4th layer
Remaining Cool Whip in carton
Coconut

1ST LAYER

2ND LAYER

3RD LAYER

Blend softened butter with flour. Add pecans and press into pyrex casserole (11-½ x 7-½ x 1-¾ inches). Bake in a 350 degree oven for 20 minutes; cool.

Soften cream cheese; blend in sugar. Fold in Cool Whip. Spread on first layer.

Combine pudding mix and milk; allow pudding to set up a few minutes and spread on second layer.

Use Cool Whip remaining in a large carton (after taking out a cup for second layer) on top of third layer. Sprinkle with coconut. Refrigerate.

(May be kept several days -- do not freeze.) This dessert may be changed by substituting various flavors of pudding and the like flavoring with final Cool Whip.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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