| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | c | Sifted flour |
| 1 | Stick butter or margarine | |
| 1/2 | c | Chopped pecans |
| 1 | 8-oz cream cheese | |
| 1 | c | Powdered sugar |
| 1 | c | Cool whip |
| 2 | 3.75-oz Jello instant | |
| coconut cream pudding | ||
| 3 | c | Milk |
| 4th layer | ||
| Remaining Cool Whip in | ||
| carton | ||
| Coconut | ||
| minutes, cool. |
INSTRUCTIONS
Blend softened butter with flour. Add pecans and press into pyrex casserole (11-1/2 x 7-1/2 x 1-3/4 inches). Bake in a 350 degree oven for 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 4.9mg
Sodium: 29mg
Potassium: 115.5mg
Carbohydrates: 28.2g
Fiber: <1g
Sugar: 19.9g
Protein: 3.5g