I found this recipe on facebook and have made it a couple of times. Yummy!! Just gets better every day. Of course you need to keep it in the frig.
My friends and family love it, even those who aren't very fond of coconut.
Definitely "family tested"
serves8 - 12 depending on portion size
prep time1 Hr
cook time10 Min
melted butter (crust)
pecans - finely chopped (crust)
2 8 oz pkg
cream cheese (layer 2)
powdered sugar (layer 2)
12 oz. pkg
whipped topping - divided (layer 2)
2 small pkg
instant coconut cream pudding mix (layer 3)
whole milk (layer 3)
1 - c
coconut - toasted (topping)
How To Make
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 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut Cream Cake aka Princess Pie: