101 Things to Do With Pudding by Stephanie Ashcraft

Author:Stephanie Ashcraft
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2009-10-15T00:00:00+00:00

Heavenly Coconut Delight

1 cup flour

2 tablespoons sugar

1/2 cup butter or margarine

1/2 cup chopped cashews or almonds

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

2 tablespoons milk

1 container (12 ounces) frozen whipped topping, thawed and divided

2 small boxes instant coconut cream pudding mix

3 cups milk

1/2 cup coconut, toasted

Preheat oven to 325 degrees.

In a bowl, combine flour and 2 tablespoons sugar. Cut butter into flour mixture using a pastry blender. Add nuts and continue to work the dough with the pastry blender. Spread mixture in a 9 x 13-inch pan prepared with nonstick spray. Bake for 20 to 25 minutes. Allow crust to cool completely.

Using an electric mixer, combine cream cheese, 1/4 cup sugar, and 2 tablespoons milk. Fold in 1 cup whipped topping. Spread the cream cheese mixture evenly over the crust.

In a separate bowl, whisk the dry pudding mix into 3 cups milk for about 1 minute, or until pudding begins to thicken. Spread pudding evenly over cream cheese mixture. Cover and refrigerate for 3 to 4 hours. Before serving, spread remaining whipped topping evenly over the top. Sprinkle toasted coconut over top. Store in refrigerator. Makes 15 servings.

Variation: Chocolate, banana, lemon and butterscotch pudding mixes can be substituted for the coconut cream pudding.

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