There are few desserts I like more than coconut cream pie, but this dessert is one of them.
It has all the same creamy, sweet coconut filling, but instead of being served up in a standard pie shell, it's set atop a mix of pecans, butter, flour, and sugar that makes an almost cookie-like base.
If you like coconut cream pie, you'll love this ... maybe even more.
Coconut Cream Dessert
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup cold butter
- 1/2 cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 12 ounces whipped topping, thawed
- 4 cups cold milk
- 3 (3-ounce) packages instant coconut cream pudding mix
- 1/2 cup flaked coconut
In a bowl, combine flour and sugar and cut in butter till crumbly. Stir in pecans. Press into greased 13 x 9 pan. Bake at 325ºF for 20-25 minutes -- or until edges are lightly browned. Cool on wire rack.
In small mixing bowl, beat cream cheese and powdered sugar until smooth. Let stand for 2 minutes to semi-set. Spread over the top of the crust.
Mix milk with pudding and fold in 8 ounces of the whipped topping. Spread that over the cream cheese mixture.
Top with remaining whipped topping (or as I prefer to do, save the remaining whipped topping and top with fresh real whipped cream instead).
Finally, sprinkle with toasted coconut.
Image via little blue hen/Flickr