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Coconut Supreme

January 28, 2023

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) ---------------------------------------------- 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