No-Cook or Other
Cassie's StoryThis is a delicious Coconut Dessert, I just made it for Christmas, and not a piece left..I wish I had a picture, it's very pretty with the toasted coconut..next one I make I will take a picture..
pkg. cream cheese ( don't use soft)
cool whip (16 oz size)
coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
remainder of 16 oz cool whip
Mix the flour, butter, and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely.
Beat the cream cheese,confectioner's sugar, and 8oz Cool Whip in a bowl together; then spread onto the cooled first layer crust. Refrigerate until chilled.
Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over 2nd layer and chill in refrigerator. Spread the remaining Cool Whip on top of 3rd pudding layer. Refrigerate.
4I use a pizza pan to toast my coconut. Spread a cup or a cup 1/2 depending how much coconut you like, and brown at 350 for approximate 10 min, I check it every 5 min and turn it with a spatula till browned..Cool coconut completely before putting on top of Cool Whip layer. The toasted coconut makes your 5th layer.. I like to use angel flake coconut, it is prettier.