Coconut supreme

Yield: 12 Servings

Measure Ingredient
1 cup Sifted flour
1 \N 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
\N \N 4th layer
\N \N Remaining Cool Whip in carton
\N \N 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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