Better than s-x cake
Ingredients
1 1/2 cups graham cracker crumbs
6 Tbsp sugar
1/2 cup(1 stick) margarine, melted
2/3 cup chopped pecans
1 package ( 8 oz) Philadelphia cream cheese, softened
3 cups cold milk
1 package ( 6 servings) Jell-O instant pudding, vanilla flavor
1 1/3 cup ( 3 1/2 oz) Baker's angel flake coconut
3 1/2 cups ( 8 oz) Cool Whipped topping, thawed.
Directions: Combine graham cracker crumbs, sugar, melted margarine in medium bowl, mix well. Add 1/3 cup pecans. Press the mixture evenly onto the bottom of 13x9 pan. Beat the cream cheese at low speed until smooth; gradually beat in 1/2 cup milk; add the pudding and the remaining 2 1/2 cups milk. Beat at low speed until well blended 1 to 2 minutes. Stir in 1 cup of the coconut. Immediately pour over the crust. Spread Whip topping evenly over pudding mixture. Toast remaining 1/3 cup coconut. Sprinkle toasted coconut and remaining pecans over top of dessert. ( chill 2 hours)
Preparation time about 40 minutes . Serves 12.