Try this dessert with any pudding flavor and omit the coconut and replace it with something complementary....like chopped nuts with chocolate pudding or bananas with vanilla pudding. You might have a new potluck pleaser!
- 2 Tbs sugar
- 1/2 cup butter, melted
- 1 cup flour
- 1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
- 1 cup powdered sugar
- 1 cup whipped topping
- 8 ounces cream cheese, room temperature
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
- 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
- 1 small package coconut cream instant pudding
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.