Thanks to Janet Lueders of Tecumseh, Neb., for submitting this recipe!


  • 1 cup melted margarine
  • 2 cups flour
  • 2/3 cup finely chopped pecans
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 container whipped topping
  • 2 pkgs instant coconut cream pudding (or any flavor)
  • 2 ½ cups cold milk
  • Toasted coconut, if desired


  1. In a bowl, stir flour, pecans and margarine until combined. Press into bottom of a 9x13 baking dish. Bake for 15-20 minutes at 350 degrees. 
  2. In another bowl, blend cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping, and spread onto the crust.
  3. Combine instant pudding with milk and stir according to instructions. Let set and then pour onto cream cheese layer.
  4. Use remainder of whipped topping to spread onto the pudding layer. If using coconut cream pudding, sprinkle toasted coconut on top to garnish.

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