Coconut Layered Dessert
By
Cassie *
@1lovetocook1x
4
This is a delicious Coconut Dessert that's great for potlucks or holidays. I just made it again for Easter.
Enjoy!
Enjoy!
Ingredients
- 1 c
- flour
- 2 Tbsp
- sugar
- 1/2 c
- softened butter
- 1 c
- chopped walnuts
- 8 oz
- pkg. cream cheese ( don't use soft)
- 1 c
- confectioners' sugar
- 1 - 8 oz
- cool whip - thawed
- 3 pkg
- coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
- 3 c
- cold milk
- 8 oz
- cool whip - thawed
- 1 c
- toasted coconut
CRUST
FIRST LAYER
SECOND LAYER
TOP LAYER
How to Make Coconut Layered Dessert
- 11st layer
Mix the flour, butter, sugar and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely. - 22nd layer
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. - 33rd layer
Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over the cream cheese layer and chill in refrigerator. Spread the Cool Whip on top of the pudding layer. Refrigerate. - 4In a skillet over low heat, spread 1 cup coconut evenly. Stir often as the coconut toasts. This won't take long. Make sure you watch it carefully as it will burn quickly of you don't keep moving it. You could also toast on a sheet pan in the oven.
Sprinkle over cool whip topping. Place in refrigerator until ready to serve.
About Coconut Layered Dessert
Main Ingredient: Non-Edible or Other
Regional Style: American
