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Coconut Lust
Ingredients:
1 stick margarine, melted
1 c. flour
1 c. finely chopped pecans or walnuts
1 pkg.(8 oz.) cream cheese, softened
1 c. Cool Whip
1 c. 10x sugar
1 c. flaked coconut
2 pkgs. instant coconut pudding
3 c. milk
Rest of Cool Whip (lg. container)
2 c. flaked coconut
Toasted coconut (optional)
1 stick margarine, melted
1 c. flour
1 c. finely chopped pecans or walnuts
1 pkg.(8 oz.) cream cheese, softened
1 c. Cool Whip
1 c. 10x sugar
1 c. flaked coconut
2 pkgs. instant coconut pudding
3 c. milk
Rest of Cool Whip (lg. container)
2 c. flaked coconut
Toasted coconut (optional)
Directions:
Mix flour with nuts and melted margarine and press in 9x13" pan. Bake at 375 for 13-15 minutes. Chill.
Mix cheese, 10x sugar, coconut and Cool Whip. Spread over the crust. Make sure the edges are sealed.
Mix 2 pkg. pudding with milk, then whip at low speed until thick. Carefully spread on top of cheese layer. Chill until set.
Mix 2 c. flaked coconut with the remaining Cool Whip and spread over the pudding layer.
Toast some coconut and sprinkle over the top. (optional)
It is more appealing with the toasted coconut.
Refrigerate for several hours before serving.
Mix flour with nuts and melted margarine and press in 9x13" pan. Bake at 375 for 13-15 minutes. Chill.
Mix cheese, 10x sugar, coconut and Cool Whip. Spread over the crust. Make sure the edges are sealed.
Mix 2 pkg. pudding with milk, then whip at low speed until thick. Carefully spread on top of cheese layer. Chill until set.
Mix 2 c. flaked coconut with the remaining Cool Whip and spread over the pudding layer.
Toast some coconut and sprinkle over the top. (optional)
It is more appealing with the toasted coconut.
Refrigerate for several hours before serving.
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