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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Coconut Cream Dessert Recipe

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This recipe for Coconut Cream Dessert is from The Altona EMMC Sr. Youth Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 cup flour
1/2 cup finely chopped pecans
1/2 cup melted butter

1st Layer:
1 block cream cheese
1 cup icing sugar
1 cup Cool whip (12 oz. thawed)

2nd Layer:
3 3.5 oz pkg instant coconut cream pudding ( I can never find that stuff so I use 2 boxes of the cooked coconut cream pudding)
4 cups cold milk


Top Layer:
Remaining Cool Whip
1/2 cup flaked coconut, toasted
Directions:
Directions:
Crust:
Mix & press into a 9x13 pan. Bake at 325 F for 20-25 minutes. Cool

1st Layer:
In a small mixing bowl beat the cream cheese and sugar until smooth. Fold in 1 cup Cool Whip. Spread over crust.

2nd Layer:
Cook according to directions on the box except add only 4 cups milk in total. Let it cool completely and spread on top of the first layer.

Top Layer:
Spread over the pudding and top with the toasted coconut.
Personal Notes:
Personal Notes:
Let this cool for several hours so everything firms up.

 

 

 

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