Coconut Cream Dessert (Jannie)

(Jan Farr made for Grandma Toni’s 80th b-day party)

Crust:

1 cup flour

2 TBS. sugar

1/2 cup cold butter

1/4 cup chopped almonds (can use pecans or walnuts)

1/2 cup flaked coconut

Filling: 

1- 8-oz. pkg. cream cheese, softened

1 cup powdered sugar

16 oz. Cool whip

4 cups cold milk

3 small pkg. instant coconut pudding

To prepare crust, combine flour and 2 TBS. sugar in a medium bowl.  Cut in butter until crumbly.  Stir in nuts.  Press mixture into a greased 9x13 baking dish. Bake at 325° for 25 minutes or until edges are lightly browned.  Toast coconut by spreading it on a large baking sheet and toasting about 5 - 10 minute or until lightly browned. Cool.  Set aside.

Beat cream cheese and powdered sugar in a bowl until smooth.  Add half of the cool whip and beat until blended well.  Spread over cooled crust.  Set aside other ½ of cool whip.

In a bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spread over cream cheese mixture. Top with remaining Cool Whip.  Sprinkle toasted coconut over dessert.  Refrigerate for several hours or overnight.  Serve cold.  Makes 12 - 15 servings.  Can also be made with banana pudding and then put cut up bananas on it when serving.