Coconut and Pudding Cake
This is a favorite recipe.
Yield: 15 servings
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup chopped pecans
- 1/2 cup (1 stick) butter, melted
- 6 TBSP sugar
Creamed Layer:
- 1-8 oz. cream cheese, softened
- 3 ½ cups cold milk
- 2 packages (4 servings) Vanilla Instant Pudding and Pie filling
- 1 can (1 1/3 cups) coconut, divided
- 1 - 8 oz. Cool Whip, thawed
Topping:
- 1/3 cup chopped pecans, toasted
- 1/3 cups coconut, toasted
Directions:
- Crust ingredients and press into 13" x 9" pan.
- Beat cream cheese.
- Add 1/2 cup milk.
- Add remaining milk and pudding.
- Stir in coconut.
- Pour over crust.
- Spread Cool Whip over top.
- Sprinkle pecans and coconut over top.
- Refrigerate at least 2 hours to set.