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Coconut Cream and Chocolate Dessert

Ingredients

  • 3/4 cup butter melted
  • 1 1/2 cups flour
  • 3/4 cup chopped pecans
  • 1 cup powdered sugar
  • 1/2 cup cocoa
  • 8 oz cream cheese softened
  • 1 Tbs. milk
  • 16 oz frozen whipped topping thawed and divided
  • 2 - 3 oz coconut cream instant pudding mix
  • 3 cups milk
  • toasted coconut optional

Instructions

  • Make the crust by stirring butter, flour and pecans together.
  • Press into 9x13 inch pan.
  • Bake 12-15 minutes at 350 degrees.
  • Cool completely.
  • Stir powdered sugar and cocoa together until combined.
  • Beat cream cheese with electric mixer.
  • Gradually add powdered sugar and cocoa.
  • Add 1 Tbs. milk. Mixture should be smooth and spreadable.
  • Fold in 1 cup frozen whipped topping.
  • Spread on cooled crust.
  • Whisk together pudding mix and milk, whisking for several minutes until thickened.
  • Refrigerate pudding for 5 minutes.
  • Spread over chocolate layer.
  • Spread remaining frozen whipped topping over pudding layer.
  • Top with toasted coconut, if desired.
  • Store in the fridge.