This recipe is a variation of the fabulous and well loved Chocolate Delight dessert. It's a wonderful dessert- kind of like a coconut cream pie in a big pan.
Crust:
1 cup flour
1/2 cup butter or margarine
1/2 to 1 cup chopped pecans
Filling 1st Layer:
1 cup powdered sugar
8 ounces cream cheese, softened
8 ounces Cool Whip
Filling 2nd Layer:
2 (3 ounce) packages cook and serve coconut pudding mix
4 cups milk
Topping:
8 ounces Cool Whip
1/2 cup toasted coconut
1/4 cup chopped pecans
Preheat oven to 350 degrees. Mix all crust ingredients together and press in bottom of a 9 x 13 pan. Bake for 15 and set aside to cool. For first layer beat cream cheese and powdered sugar in a medium bowl till smooth. Fold in whipped cream and spread over cooled crust.
For 2nd layer, cook the pudding with the milk according to package directions and allow to cool completely. Spread over first layer. Cover with Cool Whip and sprinkle with coconut and pecans. Chill and serve.
Tomorrow's Daily Special: Italian Coconut Cake
