Submitted by Judy Nieman

About the cook: I am a self-taught home cook, wife and mom to one son and grandma to 7 year old twins. I have a lot of free time on my hands as I am retired. I watch lots of cooking shows on TV and enjoy every minute of it. It definitely inspires me to cook more. I have a husband who loves to eat so the perfect scenario. I love to experiment with recipes and make them my own. My favorite interest is to make my own salad dressings and creative salads. I never use bottled dressings as it takes just five minutes to whip up your own which is ten times better. I love making desserts that can feed a crowd. My favorites are light desserts that will make you want to go back for more. I love nothing more than for a friend to ask for my recipes. That means what I made must have been very good!

About the dish: This is one of my favorite dessert recipes. I have taken a recipe from a cookbook from back in the 1970's and converted it to a new delicious dessert. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling and the toasted coconut on top.

National Origin: U.S.

Serves: 12

Estimated Time: 30 to 60 Minutes

Ingredients:

1 c walnuts, chopped fine
1 c all-purpose flour
1 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip lite, thawed
3 3/4 c half and half
2 pkg coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 c shredded coconut

Preparation:

1. Preheat oven to 350 degrees.
2. Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool. I usually put it in the frig to cool.
3. Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool. Careful not to burn.
4. Beat 1 package softened (must be softened) cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture by hand and set aside.
5. After crust is cool spread Cool Whip/cream cheese mixture onto crust using a butter knife and smooth strokes.
6. In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a good boil being careful not to burn the bottom. Set aside to cool.
7. Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.
8. Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days

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