1 cup flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
1 package (8 ounces) 1/3 less fat cream cheese, softened
1 cup powdered sugar
1 carton (12 ounces) frozen lite whipped topping, thawed, divided
4 cups 2% milk
3 packages (3.4 ounces each) instant coconut cream pudding mix
1/2 cup flaked coconut, toasted
In a bowl, combine the flour and sugar; cut in the butter until crumbly. Stir in the pecans. Press into a greased 13 x 9 baking dish. Bake at 325 degrees for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. In a mixing bowl, beat the cream cheese and powdered sugar until smooth; fold in 1 cup whipped topping. Spread over crust. In a bowl, whisk milk and pudding mixes for 2 minutes or until softset. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.
Not a NESTLÉ®-tested recipe.