Coconut Pecan Delight

1. 1

   Combine flour, butter and 1/2 cup chopped pecans until moistened.

2. 2

   Press evenly into bottom of a 9 x 13-inch pan.

3. 3

   Bake in 350u00b0 oven for 15 minutes.

4. 4

   Allow to cool.

5. 5

   Toast remaining pecans and 2/3 cup coconut on baking sheet for about five minutes or until lightly browned, stirring occasionally.

6. 6

   Beat cream cheese until very soft.

7. 7

   Gradually add 1/2 cup milk and blend until smooth.

8. 8

   Add remaining milk and pudding mix.

9. 9

   Beat slowly until well blended, about 2 minutes.

10. 10

    Pour in remaining coconut and pour immediately over crust.

11. 11

    Spread whipped topping over pudding.

12. 12

    Sprinkle with toasted pecans and coconut.

13. 13

    Chill at least 2 hours before serving.

14. 14

    Cut in rectangles.

15. 15

    Makes 12 servings.

No additional tips available.