This is the best pudding dessert you’ve ever had! It is sweet and lovely. The recipe will be in high demand. This treat is NOT your typical pudding! It is worth your time and effort.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup all-purpose flour
- ½ cup finely chopped pecans
- ½ cup butter or margarine, melted
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1 cup frozen whipped topping, thawed
- 2 (3.5 ounce) packages instant coconut cream pudding mix
- 2 cups milk
- 3 cups frozen whipped topping, thawed
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9×13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
- In a medium bowl, mix together the cream cheese and confectioners’ sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
- In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
- Spread remaining whipped topping over the top, and garnish with chopped pecans.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 305 mg |
| Sugars | 29 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I have been eating this dessert for as long as I can remember. My Aunt Beulah made this dessert for the first time. Of course we all fell in love with this recipe. Easy to make and delicious flavor and looks enticing. Win win recipe, no matter what flavor you make it.
Really tasty and simple to make. I made this for my boyfriend’s birthday since he loves anything coconut. The crust stuck terribly to the glass baking dish and was hard to get out (it was crumbling in pieces) so I highly suggest greasing the dish first. Also, the crust was very thin and difficult to spread out over the whole pan. I would double the crust ingredients next time. I would have also liked more cream cheese and coconut flavor. I felt like the whipped topping overpowered the other flavors. Other than that, this was a hit with everyone!
I made this for Thanksgiving dessert and everyone loved it. I couldn’t find coconut pudding so I added coconut flavoring to vanilla pudding. I also added flaked coconut between the cream cheese and pudding layers and a bunch of toasted coconut on top along with the pecans. Maybe all the extra coconut overpowered the cream cheese as it wasn’t as tangy as I expected. But it surely was coconutty! I followed the crust directions exactly and baked in a glass baking dish. I was a little disappointed that I had to really pry the crust off the pan.
Delicious desert, great for gatherings and/or church suppers. Going to try this with blueberries.
I doubled the crust to make it thicker at bottom w more pecans! One of my fav desserts
It was a hit ! Thanks for sharing
I made this recently for a party and before the evening was over, 3 folks asked for the recipe. It is scrumptious and easy to make. I followed the directions to the tee using the coconut cream pudding and beating it until thick. It does set up pretty quickly and is simple to make. You won’t be disappointed.
Delicious! I used almonds in the crust because that’s what I had on hand. I topped with toasted coconut. So yummy and great to take to a pot luck.
Delicious! After the first two layers, I added a layer of TOASTED COCONUT AND TOASTED CHOPPED PECANS, this added a depth of flavor and crunch. Then I topped it with the remaining toasted coconut and pecans. Definitely a prize winner at my house. Would be great for any group affair.
Used roasted peanuts
Made1/2 recipe in a pie plate, it fit perfect. The longer it sat in refrig then better it was. Nice summer dessert.
I most definitely will try this. I’m certain this is a recipe where you change the flavor of the pudding to make it a different dessert. I have made this with chocolate, butterscotch and pistachio with wonderful results. Thank you for this version. Will make on the weekend and add coconut as another reviewer suggested. No doubt, it will deserve the 5 star review I am giving now.
Would be a five star with a few edits. I double the pudding and cream cheese mixture, use Dream Whip instead of frozen whipped topping, top with toasted coconut and chopped pecans, and use a Nilla Wafer crust on this one. http://allrecipes.com/recipe/vanilla-wafer-crust/
My Mom made this but used lemon pudding…when I made it for the Iowa State Fair (many years ago) it won 2nd place !!
great base recipe. I added crushed pineapple (drained) into the cream cheese layer. And I doubled the size of the crust (2 sticks of butter, 1/2 cup of pecans, 1 1/2 cup of flour, and 1 package (6 graham crackers) of graham crackers to make the crust thicker – I think this really helps to add sufficient texture to this recipe.
Loved this coconut version! I’ve always had the chocolate, but you know…I think I like this better!
I have made this type of recipe before but used pistachio pudding, which is a big hit. I tried this tonight and it was good but next time I will add another box of coconut cream pudding and a cup of milk to the third step. The cool whip and crust outweighed the flavor of the coconut pudding. This would be a great recipe to bring to grad party’s or family gatherings because it goes a long way. BUT….add that extra box of pudding and cup of milk!
Tasty dessert! I made one and a half times the amount of crust because I can never seem to get the crust spread out in a 9 x 13 inch pan and another half recipe of crust was just enough for my pan. I compared this recipe with other pudding desserts and others call for 3 cups of milk with 2 boxes of pudding. I compromised with 2 1/2 cups of milk which seemed to be just right. I topped mine with toasted coconut pieces. This is a nice dessert and a change of pace from chocolate. Thanks for a great recipe.
This is a versatile recipe. I like to use a lemon icebox pie for pudding. MMM good!
This is an excellent recipe, our family has been making it since the early 1970s. The changes we made were to use real whip cream and to make the Coconut Pudding from scratch. Has been a family favorite for nearly 40 years. Either way it is just great.
this is good…but i think the 9×13 dish is a bit to big.