Ingredients:
- 1 c walnuts, chopped fine
- 1 c all-purpose flour
- 1 stick butter, softened
- 8 oz cream cheese, softened
- 1 c powdered sugar
- 16 oz cool whip lite, thawed
- 3 3/4 c half and half- or more
- 2 pkg coconut cream pie filling/pudding instant, 3.4 oz each
- 1 c shredded coconut
Directions:
- Preheat oven to 350 degrees
- Mix 1 stick softened butter with, 1 cup flour, and 1 cup minced walnuts
- Mix thoroughly
- Spray lightly a 13 x 9 glass pan
- Press mixture evenly into bottom of the pan
- Bake for 13-15 minutes depending on your oven (you just want to see slight brown on the edges)
- Completely cool
- Put 1 cup shredded coconut in a small skillet and toast lightly
- Set aside to cool
- Beat 1 package softened cream cheese with 1 cup powdered sugar
- Mix by hand then whip it for a few minutes with an electric mixer until fluffy
- Fold in 1/3 of the whipped topping into the mixture and set aside
- After crust is cool spread cool whip/cream cheese mixture onto crust using smooth strokes
- Mix both packages of coconut cream pudding and milk, whisk
- Set aside to thicken
- Spread cooled pudding onto crust mixture. spread the rest of the cool whip on top.
- Sprinkle with toasted coconut
- Chill for at least two hours or overnight
- Keeps for days
Notes:
Nutrition Facts: