Ingredients
1 cup all-purpose flour2 tablespoons sugar1/2 cup cold butter, cubed1/2 cup chopped pecansFILLING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided4 cups cold 2% milk1-1/2 teaspoons coconut extract3 packages (3.4 ounces each) instant vanilla pudding mix2 cups sweetened shredded coconut, divided
Preparation
In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.
