Coconut Cream and Chocolate Dessert
from Tiffany at eatathomecooks.com
Servings: 12 to 16
Calories: 459kcal
Ingredients
- ¾ cup butter melted
- 1½ cups flour
- ¾ cup pecans chopped
- 1 cup powdered sugar
- ½ cup cocoa
- 8 oz. cream cheese softened
- 1 Tbs. milk
- 16 oz. whipped topping divided
- 2-3 oz. coconut cream instant pudding mix
- 3 cups milk
- 2-4 Tbs. toasted coconut optional
Instructions
- Make the crust by stirring butter, flour and pecans together. Press into 9 x 13 inch pan.
- Bake 12-15 minutes at 350°. 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 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.
Nutrition
Serving: 16g | Calories: 459kcal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 58mg | Sodium: 248mg | Potassium: 249mg | Fiber: 2g | Sugar: 27g | Vitamin A: 735IU | Calcium: 130mg | Iron: 1.5mg