Creamy Coconut Delight
If the coconut on your shelf is dried out, do not throw it away. Soak it for 30 minutes in 3 cups milk. Drain and blot the coconut dry. Use the drained coconut and the milk to make this dessert.
1 1/2 cup all-purpose flour
1 cup chopped pecans, divided
8 oz cream cheese, softened
3 cup cold milk
1 (6-ounce) package vanilla instant pudding mix
2 cup plus 2/3 Cup flaked coconut, divided
8 oz whipped topping
1/2 cup Melted butter or margarine
Preheat oven to 350°F. Combine flour, 1/2 cup pecans and butter in a medium bowl; mix well. Press into a medium baking pan. Bake until golden, about 15 minutes. Remove from oven; set aside.
Beat cream cheese in a large bowl with an electric mixer set at medium speed until smooth, about 1 minute. Beat in 1/2 cup milk. Add remaining milk and pudding mix; beat until smooth.
Add 2 cups coconut to bowl; mix well. Pour pudding mixture over crust. Spread whipped topping over pudding layer. Refrigerate.
Spread remaining coconut and remaining pecans on a baking sheet. Toast until coconut is golden. Sprinkle coconut and pecans over whipped topping. Refrigerate until ready to serve.
Soften cream cheese quickly in the microwave. Place unwrapped cream cheese on a microwave-safe plate. Microwave, uncovered, for about 45 seconds on medium.