Ingredients

The following ingredients have 14 Servings
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 (3.5 oz.) packages instant coconut cream pudding mix
  • 2 cups milk
  • 1 cup flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, melted

Instruction

  • Preheat oven to 350 degrees. In a medium bowl, mix ingredients for crust until well combined. Press into the bottom of a 9x13 inch baking pan. Bake for 12-15 minutes, or until just golden. Chill until cold.
  • Meanwhile, beat the cream cheese and powdered sugar with an electric mixer until smooth. Refrigerate while you prepare the whipped cream. In a medium bowl, beat the the heavy cream and sugar with an electric mixer until stiff peaks form.
  • Fold 1 cup of the whipped cream into the cream cheese mixture. Spread over the cooled crust. Refrigerate while you prepare the pudding. Refrigerate the remaining whipped cream.
  • In another medium bowl, whisk together the pudding mix and milk. Spread over cream cheese layer and chill until set.
  • Spread the remaining whipped cream over the pudding layer. Garnish with chopped pecans or toasted coconut, if desired.