Cool Whip Dessert

Crust:

1 cup flour

1/2 cup margarine

1/2 cup nuts, chopped

2 tablespoons sugar

Filling:

One 8-ounce package cream cheese, room temperature

1 cup powdered sugar

1 container Cool Whip

Two 3-ounce packages instant coconut pudding

3 cups milk, cold

Topping:

Coconut, shredded

Preheat oven to 350 F. Mix crust ingredients and press in bottom of 9 x 13 inch pan; cook for 15 minutes. Cool. Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spoon into crust. Prepare pudding and milk. Spoon over cream cheese layer. Spread Cool Whip over top and sprinkle with shredded coconut. Refrigerate.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana