Rogene'S Coconut Cream Dessert - cooking recipe

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
4 cups cold milk
3 (3 1/2 ounce) packages instant coconut cream pudding mix
1/2 cup flaked coconut, toasted

Preparation

In a bowl, combine the flour and sugar; cut in butter until crumbly.
Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
Fold in 1 cup whipped topping and spread over the crust.
In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
Spread over cream chsse mixture. Top with remaining whipped topping.
Sprinkle with coconut. Refrigerate overnight.