Recipe - Carols Coconut Cream Cheese Cake

1 cup Flour 2 Tbsp sugar One half cup
chopped nuts In a medium
bowl, mix

This treasured recipe from my sisterinlaw makes a lovely cool summer
dessert that "melts in your mouth." One half cup butter or margarine, NOT melted
together above ingredients and pat into a well greased 9" by 13" pan. Bake
at 375 for 15 minutes. Allow to cool. 1 (8 oz.) package cream cheese,
softened 1 (8 oz.) container Cool Whip thawed and divided in half 1 cup
powdered sugar In a small bowl, combine cream cheese, half the Cool Whip
and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a
large mixing bowl, mix together as directed on package. Then spread evenly
over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2
cup shredded coconut Spread remaining Cool Whip evenly over pudding layer.
Then sprinkle with coconut. Chill until ready to serve. Makes 2 dozen 2"
by 2" squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini