SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 323.8
  • Total Fat: 19.7 g
  • Cholesterol: 36.8 mg
  • Sodium: 237.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Coconut Crush calories by ingredient
Report Inappropriate Recipe

Coconut Crush

Submitted by: MELIANICHOLS
Coconut Crush

Number of Servings: 24

Ingredients

    Base Layer:
    2 sticks butter, softened
    2 cups flour
    1 cup pecans, chopped

    Lush Layer:
    16 oz. light cream cheese
    2 cups powdered sugar
    2 cups Cool Whip (from a 16 oz. container)

    Pudding Layer:
    2 small packages cook and serve coconut cream pudding mix
    3 cups 2% milk

    Top Layer:
    Remaining Cool Whip
    cup coconut, toasted

Directions

Prepare the pudding layer:
Stir together milk and pudding mix in a medium sauce pan over medium heat. Continue stirring until mixture comes to a complete boil. Remove from heat and let cool slightly. Stir in a handful of coconut for more flavor, if desired. Transfer to a container with a lid and refrigerate until ready to use.

Prepare the baking dish: butter or spray with nonstick cooking spray a 9x13 baking dish. Preheat oven to 400F.

Cut the butter into the flour using a pastry blender or two forks. Blend well. Mix in pecans. Pat this crumbly mixture into the buttered 9x13 baking dish. Bake 15-20 minutes at 400F. Set aside to cool.

Next, prepare the rich creamy lush layer:
Beat together cream cheese and powdered sugar until smooth, like frosting. Fold in 2 cups of Cool Whip. Spread over cooled base layer.

Top the lush layer with the cooled pudding. Spread out evenly. Spread remaining Cool Whip over the pudding layer. Sprinkle toasted coconut over the Cool Whip. Refrigerate until ready to serve.


Serving Size: 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user MELIANICHOLS.






Great Stories from around the Web


Rate This Recipe