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Receta Coconut Supreme
by Global Cookbook

Coconut Supreme
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  Raciónes: 12

Ingredientes

  • 1 c. Sifted flour
  • 1 stk butter or possibly margarine
  • 1/2 c. Minced pecans
  • 1 pkt (8-ounce) cream cheese
  • 1 c. Powdered sugar
  • 1 c. Cold whip
  • 2 pkt (3.75-ounce) Jello instant coconut cream pudding
  • 3 c. Lowfat milk
  • 4 x th layer Remaining Cold Whip in carton Coconut

Direcciones

  1. Blend softened butter with flour. Add in pecans and press into pyrex casserole (11-1/2 x 7-1/2 x 1-3/4 inches). Bake in a 350 degree oven for 20 min; cold.
  2. Soften cream cheese; blend in sugar. Mix in Cold Whip. Spread on first layer.
  3. Combine pudding mix and lowfat milk; allow pudding to set up a few min and spread on second layer.
  4. Use Cold Whip remaining in a large carton (after taking out a c. for second layer) on top of third layer. Sprinkle with coconut. Chill.
  5. (May be kept several days - don't freeze.)
  6. This dessert may be changed by substituting various flavors of pudding and the like flavoring with final Cold Whip.