| 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 |
pk |
(8-oz) cream cheese |
| 1 |
c |
Powdered sugar |
| 1 |
c |
Cool whip |
| 2 |
pk |
(3.75-oz) Jello instant coconut cream pudding |
| 3 |
c |
Milk |
|
|
4th layer |
|
|
Remaining Cool Whip in carton |
|
|
Coconut |
INSTRUCTIONS
1ST LAYER
2ND LAYER
3RD LAYER
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 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,
http://www.erols.com/hosey.
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