Creamy Coconut Dessert

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup cold butter, cubed
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 4 cups cold 2% milk
• 1-1/2 teaspoons coconut extract
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 2 cups sweetened shredded coconut, divided

1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325u0b0 for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
3. In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.

flour, sugar, cold butter, pecans, cream cheese, sugar, frozen whipped topping, milk, coconut, coconut

Taken from www.tasteofhome.com/recipes/creamy-coconut-dessert/ (may not work)