Wednesday, August 21, 2013
PRINCESS PIE by Brenda Riden
Coconut Cream Pie
1 cup flour ( I use self-rising)
½ c. butter, melted
2 T sugar
½ c. chopped nuts
Mix together and press into an 8 X 8 pan at 350 for 15-20 minutes.
Layer # 2
8 oz cream cheese, softened
1 c. powdered sugar
1 c. whipped topping (cool whip)
Mix well and spread over cooled crust.
Layer # 3
1 package of instant coconut cream pudding (small box)
1 ½ c. whole milk (makes it creamier)
Toasted coconut about ½ c.
Mix well until it begins to thicken.
Top with more cool whip.
Put another ½ c. toasted coconut on top.
You can use any flavor pudding you want. I've done this and also lemon.