Total Time
45mins
Prep 20 mins
Cook 25 mins

This was enjoyed by all the family on Christmas Eve. because we all have a sweet tooth, and this is sweet! Just like the person posting it (in case you are all wondering that would be me Gretchen!)

Ingredients Nutrition

Directions

  1. In a bowl, combine the flour and sugar; cut in butter until crumbly.
  2. Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
  3. In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
  4. Fold in 1 cup whipped topping and spread over the crust.
  5. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
  6. Spread over cream chsse mixture. Top with remaining whipped topping.
  7. Sprinkle with coconut. Refrigerate overnight.
Most Helpful

5 5

Great recipe! This is much easier than making a coconut cream pie. I would not change a thing and recommend this dessert to any coconut lover!!!!

5 5

This is delicious, tastes just like coconut cream pie. Lasts for several days in the fridge without breaking down, the crust did not get soggy as it does with pie.

5 5

This is so good. I made this yesterday and let set in the refrigerator overnight. The crust is perfect. I only had 2 boxes of pudding mix so I used that and 3 cups of skim milk. It worked wonderfully. I put the coconut in the oven at 350 for 3-4 minutes to toast it for the topping. This may be better than coconut cream pie. If you like coconut, you've got to try this recipe. This one is a keeper.