Ko-Ko Nut Tort Recipe

Name: Ko-Ko Nut Tort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 3 Tbsp. powdered sugar; 1/2 c. chopped nuts; 1/2 c. oleo; 8 oz. cream cheese; 1 c. powdered sugar; 8 oz. Cool Whip; 2 (3 oz.) pkg. instant toasted coconut pudding; 2 1/2 c. milk; 1 (4 1/2 oz.) carton Cool Whip; coconut; a few nuts

Servings: persons

1 c. flour
3 Tbsp. powdered sugar
1/2 c. chopped nuts
1/2 c. oleo
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 (3 oz.) pkg. instant toasted coconut pudding
2 1/2 c. milk
1 (4 1/2 oz.) carton Cool Whip
coconut
a few nuts

1
Mix flour, powdered sugar, 1/2 cup chopped nuts and oleo as a pie crust.
2
Pat in 9 x 13-inch pan and bake 10 to 15 minutes at 350u00b0.
3
Beat the cream cheese and powdered sugar until light.
4
Fold in 8 ounces of Cool Whip and pour over crust.
5
Mix coconut pudding with milk.
6
Pour over cream cheese layer.
7
Spread 4 1/2 ounce carton of Cool Whip over all.
8
Sprinkle with coconut and a few nuts.
9
Refrigerate.

780

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. flour, 3 Tbsp. powdered sugar, 1/2 c. chopped nuts, 1/2 c. oleo, and more.

Yes, Ko-Ko Nut Tort falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ko-Ko Nut Tort

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