Coconut Layered Dessert

By janriff924

Ingredients

• Ingredients
• 1 c flour
• 1/2 c softened butter
• 1 c chopped walnuts
• 8 oz pkg. cream cheese ( don't use soft)
• 1 c confectioners' sugar
• 1 c cool whip (16 oz size)
• 2 pkg coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
• 3 c cold milk
• 8 oz remainder of 16 oz cool whip
• 1 c toasted coconut

Details

Servings 12
Preparation time 45mins
Cooking time 45mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1
1st layer

Mix the flour, butter, and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely.
2
2nd layer

Beat the cream cheese,confectioner's sugar, and 8oz Cool Whip in a bowl together; then spread onto the cooled first layer crust. Refrigerate until chilled.
3
3rd layer

Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over 2nd layer and chill in refrigerator. Spread the remaining Cool Whip on top of 3rd pudding layer. Refrigerate.
4
I use a pizza pan to toast my coconut. Spread a cup or a cup 1/2 depending how much coconut you like, and brown at 350 for approximate 10 min, I check it every 5 min and turn it with a spatula till browned..Cool coconut completely before putting on top of Cool Whip layer. The toasted coconut makes your 5th layer.. I like to use angel flake coconut, it is prettier.