Coconut Pecan Delight

• 1 1/2 c. unsifted all-purpose flour
• 1/2 c. melted butter or margarine
• 2 2/3 c. Baker's Angel Flake coconut
• 1 (8 oz.) pkg. cream cheese
• 3 c. cold milk
• 1 pkg. (6 serving size) vanilla instant pudding
• 1 (8 oz.) carton Cool Whip
• 1 c. chopped pecans

1. Combine flour, butter and 1/2 cup chopped pecans until moistened.
2. Press evenly into bottom of a 9 x 13-inch pan.
3. Bake in 350u0b0 oven for 15 minutes.
4. Allow to cool.
5. Toast remaining pecans and 2/3 cup coconut on baking sheet for about five minutes or until lightly browned, stirring occasionally.
6. Beat cream cheese until very soft.
7. Gradually add 1/2 cup milk and blend until smooth.
8. Add remaining milk and pudding mix.
9. Beat slowly until well blended, about 2 minutes.
10. Pour in remaining coconut and pour immediately over crust.
11. Spread whipped topping over pudding.
12. Sprinkle with toasted pecans and coconut.
13. Chill at least 2 hours before serving.
14. Cut in rectangles.
15. Makes 12 servings.

flour, butter, coconut, cream cheese, cold milk, vanilla instant pudding, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859095 (may not work)