Coconut Cream Cake aka Princess Pie
My friends and family love it, even those who aren't very fond of coconut.
Definitely "family tested"
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- 2 c
- flour (crust)
- 1 c
- melted butter (crust)
- 4 Tbsp
- sugar (crust)
- 1 c
- pecans - finely chopped (crust)
- 2 8 oz pkg
- cream cheese (layer 2)
- 2 c
- powdered sugar (layer 2)
- 12 oz. pkg
- whipped topping - divided (layer 2)
- 2 small pkg
- instant coconut cream pudding mix (layer 3)
- 3 c
- whole milk (layer 3)
- 1 - c
- coconut - toasted (topping)
Mix first 4 (crust) ingredients and pat into 9 x 13" baking pan. Bake at 350 'till just turning golden brown. Do not over bake. Set aside to cool.
Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
4Spread remaining whipped topping over pudding layer.
Spread coconut in shallow baking pan.
Bake at 350 7 to 10 min. or until lightly browned, stirring frequently.
Sprinkle toasted coconut over top and refrigerate.