Total Time
45mins
Prep 30 mins
Cook 15 mins

I love coconut. Add cream cheese and nuts and who can go wrong? You can play around with this to suit your taste. I make mine with real whipped cream, and if you are in a hurry you can substitute the cooked pudding with instant. If you make it with the cooked pudding, make it first to allow time for it to cool while you make the other layers.

Ingredients Nutrition

Directions

  1. crust:.
  2. Mix all ingredients together and press in the bottom of a 9x13-inch pan.
  3. Cook at 350°F for 15 minutes (or till lightly browned).
  4. set aside and allow to cool.
  5. 1st layer:.
  6. beat cream cheese and powdered sugar in a medium bowl till smooth.
  7. Fold in whipped cream and spread over cooled crust.
  8. Layer 2:.
  9. Cook the pudding with the milk according to package directions and allow to cool with plastic wrap on top to prevent a "skin" from forming.
  10. After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
  11. Chill and serve.
  12. Prep time does not include cool down time for pudding.
Most Helpful

5 5

Everyone went crazy for this dessert. It was incredible!!! WOW! Instead of nuts in the crust I added toasted coconut to it. It was wonderful. I also left the nuts off the top. Will definitely make again!

5 5

this is now one of my dh favorites i will be making this quite often

5 5

TEN STARS all the way! Really, really delicious dessert! I love coconut too homegirl...thanks for posting one of the best desserts EVER!