Layered Coconut Pecan Squares - cooking recipe

Ingredients

1 c. unsifted flour
2/3 c. chopped nuts
1/3 c. melted butter
1 1/3 c. coconut
1 (8 oz.) pkg. cream cheese, softened
2 c. milk
1 (4 serving size) pkg. vanilla instant pudding
1 (4 oz.) container nondairy whipped topping, thawed

Preparation

Mix flour with 1/3 cup of the nuts and the butter; press into bottom of 9-inch square pan.
Bake at 350\u00b0 for 15 minutes; cool. Toast remaining pecans and 1/3 cup of coconut on baking sheet at 325\u00b0 for about 5 minutes.
Beat cream cheese; blend in 1/2 cup milk.
Add remaining milk and pudding mix.
Beat slowly until blended, about 2 minutes.
Add remaining coconut; pour over baked crust.
Spread whipped topping over pudding.
Top with toasted coconut and pecans.
Chill about 2 hours.
Makes 9 servings.