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Add a photoServings: 12
Ingredients
- 1 c. Sifted flour
- 1 stk butter or possibly margarine
- 1/2 c. Minced pecans
- 1 pkt (8-ounce) cream cheese
- 1 c. Powdered sugar
- 1 c. Cold whip
- 2 pkt (3.75-ounce) Jello instant coconut cream pudding
- 3 c. Lowfat milk
- 4 x th layer Remaining Cold Whip in carton Coconut
Directions
- Blend softened butter with flour. Add in pecans and press into pyrex casserole (11-1/2 x 7-1/2 x 1-3/4 inches). Bake in a 350 degree oven for 20 min; cold.
- Soften cream cheese; blend in sugar. Mix in Cold Whip. Spread on first layer.
- Combine pudding mix and lowfat milk; allow pudding to set up a few min and spread on second layer.
- Use Cold Whip remaining in a large carton (after taking out a c. for second layer) on top of third layer. Sprinkle with coconut. Chill.
- (May be kept several days - don't freeze.)
- This dessert may be changed by substituting various flavors of pudding and the like flavoring with final Cold Whip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 95 | 47% |
| Total Fat 10.89g | 14% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 86mg | 4% |
| Potassium 121mg | 3% |
| Total Carbs 22.77g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.57g | 10% |
| Protein 3.62g | 6% |
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