Nicholas adds sprinkles
to Coconut Delight.
2 cups flour
1 cup butter, melted
1 cup chopped nuts
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1 (16-ounce) carton whipped topping, thawed, divided
1 (6-ounce) package frozen grated coconut
1 (5.1-ounce) package vanilla instant pudding
1/2 cup cream of coconut (optional)
1 1/2 cups milk
Preheat oven to 350 degrees. Mix flour, butter and nuts; press into bottom of 9 x 13-inch baking dish. Bake 20 minutes; cool. Cream sugar and cream cheese; fold in 1 cup whipped topping. Spoon on crust and sprinkle with 1/2 the coconut. Combine pudding, cream of coconut and milk (if preferred, use 2 cups milk and no cream of coconut). Beat until thick and spread over cream cheese layer. Mix remaining coconut with remaining whipped topping and spread over top. Chill. Decorate with additional coconut colored with food dye and/or candy sprinkles, if desired. Serves 15.
Submitted by:
Alice Henderson, Florence MS
