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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:

1. Crust ingredients and press into 13" x 9" pan.
2. Beat cream cheese.
3. Add 1/2 cup milk.
4. Add remaining milk and pudding.
5. Stir in coconut.
6. Pour over crust.
7. Spread Cool Whip over top.
8. Sprinkle pecans and coconut over top.
9. Refrigerate at least 2 hours to set.