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Coconut Cream Dessert

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Ingredients
  

  • Layer 1:
  • 1 c. flour
  • 2 Tbsp. sugar
  • 1/2 c. margarine
  • Layer 2:
  • 1 8 oz. pkg. cream cheese, softened
  • 1 c. powdered sugar
  • 1 8 oz. carton whipped topping
  • Layer 3:
  • 3 3.4 oz. pkg. instant coconut cream pudding
  • 3 c. milk
  • Layer 4:
  • 1 8 oz. carton whipped topping
  • Layer 5:
  • 3/4 c. flaked coconut toasted

Instructions
 

  • For Layer 1:
  • Combine flour, sugar, and margarine until crumbly; press evenly into 9x13 inch pan. Bake at 375 degrees for about 15 minutes, or until lightly browned. Cool completely.
  • For Layer 2:
  • In medium mixing bowl, beat cream cheese and powdered sugar with mixer until well blended. Gently stir in whipped topping. Spread over cooled crust.
  • For Layer 3:
  • In medium mixing bowl, beat pudding mixes and milk with mixer or wire whisk until thickened. Pour evenly over cream cheese layer.
  • For Layer 4:
  • Spread whipped topping over pudding layer. Cover and refrigerate until ready to serve (at least two hours).
  • For Layer 5:
  • Just before serving, top with toasted coconut. Makes 12-15 servings.