 | | Directions |
- Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
- Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
- Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
- Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
- Spread the cream cheese mixture evenly over the cooled crust.
- Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
- Spread the pudding mixture evenly on top of the cream cheese layer.
- Spread the remaining whipped topping over the pudding.
- Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
- Refrigerate until chilled. Serve and enjoy!
- This dessert keeps well when stored properly in the refrigerator.
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Container: 9 x 13 baking dish
Servings: 15
|  | | Ingredients | | - | | 1 1/2 cups flour |
| - | | 1/2 cup butter or margarine |
| - | | 1/2 cup chopped pecans |
| - | | 8 ounces cream cheese - softened |
| - | | 1 cup powdered sugar |
| - | | 8 ounces whipped topping - divided |
| - | | 3 packages instant French vanilla pudding - 4 oz. pkgs. |
| - | | 3 1/2 cups milk |
| - | | 1 cup coconut |
| - | | 1/3 to 1/2 cup of toasted coconut |
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