Friday, July 16, 2010
Heavenly Coconut Delight
Today I made the Heavenly Coconut Delight on Good Things Utah. My grandma called this Lush. She would make it in several different flavors- chocolate, banana, pistachio, coconut, butterscotch, etc..
Here's the recipe:
Heavenly Coconut Delight- from 101 Things To Do With Pudding
1 cup flour
2 TBSP sugar
½ cup butter or margarine
½ cup chopped cashews or almonds
8 oz pkg cream cheese, softened
¼ cup sugar
2 TBSP milk
12 oz pkg frozen whipped topping
2 pkgs instant coconut cream pudding mix
3 cups milk
½ coconut, toasted
Preheat oven to 325 degrees.
In a bowl, combine flour and 2 tablespoons sugar. Cut butter into flour mixture using a pastry blender. Add nuts and continue to work the dough with the pastry blender. Spread mixture in a 9 x 13-inch pan prepared with nonstick spray. Bake for 20-25 minutes. Allow crust to cool completely.
Using an electric mixer, combine cream cheese, 1/4 cup sugar, and 2 tablespoons milk. Fold in 1 cup whipped topping. Spread the cream mixture evenly over the crust.
In a separate bowl, whisk the dry pudding mix into 3 cups milk for about 1 minute, or until pudding begins to thicken. Spread pudding evenly over cream cheese mixture. Cover and refrigerate for 3-4 hours. Before serving, spread remaining whipped topping evenly over the top. Sprinkle toasted coconut over top. Store in refrigerator. Makes 15 servings.
VARIATION: Chocolate, banana, lemon and butterscotch pudding mixes can be substituted for the coconut cream pudding.