Recipe - Coconut Supreme

1ST LAYER
1 cup Sifted flour
1 Stick butter or margarine
One half cup Chopped pecans

2ND LAYER
1 pack (8oz) cream cheese
1 cup Powdered sugar
1 cup Cool whip

3RD LAYER
2 pack (3.75oz) Jello instant
coconut cream pudding
3 cup Milk
4th layer
Remaining Cool Whip in
carton
Coconut

Blend softened butter with flour. Add pecans and press into pyrex
casserole (11One half x 7One half x 1Three fourths inches). Bake in a 350 degree oven for 20
minutes; cool.

Soften cream cheese; blend in sugar. Fold in Cool Whip. Spread on first
layer.

Combine pudding mix and milk; allow pudding to set up a few minutes and
spread on second layer.

Use Cool Whip remaining in a large carton (after taking out a cup for
second layer) on top of third layer. Sprinkle with coconut. Refrigerate.
(May be kept several days do not freeze.)

This dessert may be changed by substituting various flavors of pudding and
the like flavoring with final Cool Whip.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.