shut the front door cake
INGREDIENTS
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Princess Pie (Coconut Cream Pie)
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crust:
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1 cup flour
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1/2 cup butter, melted
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2 Tbs sugar
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1/2 cup chopped pecans - optional
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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.
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Layer two:
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8 ounces cream cheese, room temperature
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1 cup powdered sugar
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1 cup whipped topping
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Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
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Layer three:
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1 small package coconut cream instant pudding
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1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
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Mix until thickened. Spread over cream cheese mixture.
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Top with remaining tub of whipped topping.
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Toast 1 cup coconut. Sprinkle evenly on dessert.
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