1 Stick Butter
2 Tbsp. Sugar
1 C. Flour
½ C. Pecan
Spread or Filling:
2 Boxes of Vanilla Pudding
8 oz. Cream Cheese
Cool Whip
Pecans
3 C. Milk
1 C. Confections’ Sugar
Coconut
Crust:
Mix butter, flour, sugar, and ½ cup pecans and spread in a sheet cake pan and bake until light brown (just a few minutes).
Spread:
Mix 2 boxes vanilla pudding and milk. Mix cream cheese, confectioners’ sugar and combine with pudding. Spread over crust. Then on top, cover with cool whip and sprinkle with coconut and pecans. Keep refrigerated.
