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.
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.