Coconut Pecan Delight - cooking recipe

Ingredients

1 1/2 c. unsifted all-purpose flour
1/2 c. melted butter or margarine
2 2/3 c. Baker's Angel Flake coconut
1 (8 oz.) pkg. cream cheese
3 c. cold milk
1 pkg. (6 serving size) vanilla instant pudding
1 (8 oz.) carton Cool Whip
1 c. chopped pecans

Preparation

Combine flour, butter and 1/2 cup chopped pecans until moistened.
Press evenly into bottom of a 9 x 13-inch pan.
Bake in 350\u00b0 oven for 15 minutes.
Allow to cool.
Toast remaining pecans and 2/3 cup coconut on baking sheet for about five minutes or until lightly browned, stirring occasionally.
Beat cream cheese until very soft.
Gradually add 1/2 cup milk and blend until smooth.
Add remaining milk and pudding mix.
Beat slowly until well blended, about 2 minutes.
Pour in remaining coconut and pour immediately over crust.
Spread whipped topping over pudding.
Sprinkle with toasted pecans and coconut.
Chill at least 2 hours before serving.
Cut in rectangles.
Makes 12 servings.