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Coconut Cream Dessert by JoAnn Trudell

Preparation: 20 Min., Bake: 20 min + chilling
1 cup all-purpose flour
2Tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
Filling:

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold milk
3 packages ( 3.4 ounces each) instant coconut cream pudding mix
1/2 cup flaked coconut, toasted
In a bowl, combine flour and sugar, cut in butter until crumbly. Stir in the pecans. Press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 degrees for 20 to 25 minutes or until the edges are lightly browned. Cool on a wire rack.

In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup of whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for two minutes or until soft-set. Spread over cream cheese mixture.  Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.

Yield: 15 servings