This recipe is in a cookbook from the church we belonged to. Haven't had it in years but ran across the recipe so will share.
Mix:
1 cup flour, 2 tablespoons sugar, 1/2 cup oleo, and 1/2 cup chopped pecans, fine
Press into a 9x13 pan. Bake 15 minutes in a 350 degree oven. Cool. While baking crust toast 1 cup coconut.
Cream:
1 (8 oz.) package cream cheese softened, and 1 cup powdered sugar
Add 1 cup Cool Whip and spread onto cooled crust.
Cook 2 packages coconut cream pudding (3 oz. size) with 3 cups of milk. Cool. Spread over cheese mixture then cover with 1 cup Cool Whip. Sprinkle toasted coconut on top. Refrigerate until thoroughly chilled.
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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1 comment:
I'd be willing to taste that ;)
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