04/17/2017 Coconut Special

Coconut Special

Recipe Courtesy of Cindy Schumacher

1st layer:
½ cup cold butter
1 cup flour
½ cup chopped nuts

2nd layer:
1 8oz pkg. cream cheese
1 cup powdered sugar
1 8oz. carton Cool Whip

3rd layer:
1 cup sugar
2 Tbsp. flour
2 Tbsp. cornstarch
¼ tsp. salt
3 cups milk
6 egg yolks
1 Tbsp. butter
½ tsp. coconut flavoring
1 tsp. vanilla
1 cup coconut
Additional Cool Whip
Toasted coconut

1st layer – Cut butter into flour until crumbly. Add nuts. Sprinkle in a 9 X 13 pan and bake at 350 degrees for 12 – 14 minutes. Cool.
2nd layer – Blend together cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust.
3rd layer – Mix sugar, flour, cornstarch and salt in a kettle. Add milk and cook until thick. Blend a small amount of hot mixture into egg yolks beaten. Add the mixture to the pudding and cook one minute, stirring until smooth. Add butter and flavorings and 1 cup coconut. Cool Well. Pour over second layer. Spread with thin layer of whipped topping and sprinkle with ¾ cup toasted coconut. Refrigerate overnight. This also freezes well. Remove from freezer 15 minutes before serving.