Coconut supreme
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .