princess pie

crust:

• 1 cup flour
• 2 Tbs sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
• 1 small package coconut cream instant pudding

1. Mix until thickened.  Spread over cream cheese mixture.
2. Top with remaining tub of whipped topping.
3. Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

coconut cream cake

 

click below to get the full recipe: 

The ingredients:

• 1 (18.25 ounce) package white cake mix
•  1 (8 ounce) container sour cream
•  1/4 cup vegetable oil
•  3 eggs
•  1 (8 ounce) can coconut cream
•   1 (8 ounce) package cream cheese
•  1 (16 ounce) package confectioners' sugar
•  1 teaspoon vanilla extract
•  2 tablespoons milk
•  1 cup flaked coconut

Steps for preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Combine the cake mix, oil, eggs, sour cream and cream of coconut In a medium bowl. Mix until well blended. Spread evenly into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the cake comes out clean , almost for 25 to 30 mins,. Allow to cool.
4. Make the frosting while your cake cools. I
5. Cream togethercream cheese,  the confectioners sugar,  and milk n a medium bowl,. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

This recipe is really moist and wonderful in flavor. It's our favorite!