Yield: 12 Servings
|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|
|Remaining Cool Whip in carton|
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, .