Coconut Delight
- 3/4 c. butter or margarine
- 1 1/2 c. all-purpose flour
- 3/4 c. finely chopped pecans
- 1 c. powdered sugar
- 1 (8 oz.) pkg. cream cheese, softened
- 3 c. frozen whipped topping, thawed
- 2 (3 1/8 oz.) pkg. coconut cream pie filling
- toasted coconut (optional)
- 1 (21 oz.) can cherry pie filling
- Cut butter into flour until mixture is consistency of coarse meal. Add pecans and press into a 9 x 13 x 2-inch baking pan. Bake at 350u0b0 for 20 minutes or until golden brown; cool. Gradually add sugar to cream cheese, beating mixture well. Fold in 1 cup whipped topping and spread mixture in cooled crust. Prepare pudding according to package directions. Spread over cream cheese layer. Spread cherry pie filling over pudding layer. Top with remaining whipped topping. Sprinkle with toasted coconut.
butter, flour, pecans, powdered sugar, cream cheese, frozen whipped topping, coconut cream pie filling, coconut, cherry pie filling
Taken from www.cookbooks.com/Recipe-Details.aspx?id=76718 (may not work)