Coconut Cream Or Peanut Butter Dessert

• FOR THE CRUST:
• 1/2 cups Margarine
• 1-1/2 cup Flour
• FOR THE PUDDING:
• 1 package (8 Oz. Package) Cream Cheese, Softened
• 1/4 cups Sugar
• 3 cups Milk
• 2 boxes White Chocolate Instant Pudding Mix, Jello Brand (substitute Vanilla At Your Own Risk), 3 Ounce Box
• 1 container Cool Whip Whipped Topping, Thawed, 8 Ounce Tub
• FOR THE OPTIONAL FLAVOR COMBINATIONS:
• 1/2 cups Toasted Coconut
• 1/2 cups Smooth Peanut Butter
• 1 cup Icing Sugar

1. Preheat oven to 350 F.
2. For the crust: Mix margarine and flour together in a small bowl. Press into a 9x13 pan and bake for 15 minutes. Cool completely.
3. If you are doing a flavored dessert, see note below before proceeding with the pudding.
4. For the pudding: In a medium sized bowl beat the cream cheese until smooth, then add 1/4 cup sugar. Slowly beat in the milk, then add the instant pudding mix and beat for 2 minutes. Pour over the crust. Chill 2-4 hours but not overnight. Spread Cool Whip on top.
5. Note regarding the flavor options:
6. For a coconut cream dessert, sprinkle half of the coconut on the crust before adding the pudding layer. Then add the remaining half on top of the Cool Whip.
7. For a peanut butter dessert, process the peanut butter and icing sugar together to make crumbs. Sprinkle half on the crust before adding the pudding layer, then add the remaining half on top of the Cool Whip.
8. Note: this recipe can be doubled and made in a 13x18 (Costco) baker's half pan.

margarine, flour, cream cheese, ubc, milk, own, toasted coconut, smooth peanut butter, icing sugar

Taken from tastykitchen.com/recipes/desserts/coconut-cream-or-peanut-butter-dessert/ (may not work)