Janice’s Coconut Delight

This is an old taste of the south and the next time you do your big BBQ, make sure and serve this to top it all off…

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Janice’s Coconut Delight

This is a lovely, light and decadent coconut dessert – if you like coconut cream pie, you need to try this!

Ingredients

1 c. flour
1Tbsp. granulated sugar

½ c. butter

2 small coconut cream pudding & pie fillings (There are variations below for instant or cook & serve, so whichever you prefer)

3 c. milk

8 oz. pkg. cream cheese

1 ½ c. powdered sugar

Large container of cool whip

Shredded cocounut

Sliced almonds

*Can of cream of coconut (optional – if you are using instant pudding use this)

Directions

LAYER ONE:

Preheat oven to 350 degrees. With pastry blender or fork, mix butter, flour and granulated sugar until crumbly and soft. Press this mixture firmly into the bottom of a 13×9x2 pan. Bake for 10-15 minutes until lightly brown. (Watch this closely!) Remove and allow to cool completely.

LAYER TWO:
Original Version

Combine 2 pkgs. Cook & serve pie filling and 3 cups milk. Bring to a boil and then let cool completely – do not cover.

Li’l Iron’s version

Combine 2 pkgs. Instant pie filling, 2 cups of milk and ¾ cup cream of coconut (this is usually found in the drink mixer section of the grocery – used for pina coladas). Refrigerate until final layering.

LAYER THREE:

With electric mixer, beat cream cheese and powdered sugar until smooth. Fold in 1 ½ cups cool whip.

Mix shredded coconut and almonds together and toast in oven until lightly brown and fragrant. Set aside until cool.

PUTTING IT ALL TOGETHER…

(1) Cooled Crust

(2) Layer the cream cheese mixture evenly on top of the cooled crust

(3) Spread the pie filling evenly on top of the cream cheese layer

(4) Spread remaining plain Cool Whip on top of pie filling

(5) Sprinkle toasted coconut and almonds over the top.

Enjoy!