Rogene'S Coconut Cream Dessert

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup cold butter
• 1/2 cup chopped pecans
• Filling
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 ounce) carton frozen whipped topping, thawed, divided
• 4 cups cold milk
• 3 (3 1/2 ounce) packages instant coconut cream pudding mix
• 1/2 cup flaked coconut, toasted

1. In a bowl, combine the flour and sugar; cut in butter until crumbly.
2. Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
4. Fold in 1 cup whipped topping and spread over the crust.
5. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
6. Spread over cream chsse mixture. Top with remaining whipped topping.
7. Sprinkle with coconut. Refrigerate overnight.

flour, sugar, cold butter, pecans, filling, cream cheese, powdered sugar, frozen whipped topping, cold milk, instant coconut cream pudding, flaked coconut

Taken from www.food.com/recipe/rogenes-coconut-cream-dessert-202740 (may not work)