Coconut Cream Squares

Coconut Cream Squares

crust:

1 1/2 cups flour

1 1/2 cubes butter

mix together and pat into a 9x13 pan. Bake at 350 for 20 minutes and let cool.

filling:

1 8oz. pkg cream cheese

1 cup powdered sugar

2 cups cool whip

soften cream cheese and mix well with powdered sugar. Fold in cool whip, spread over crust and chill for 20 minutes.

topping:

2 small pkgs of instant coconut pudding (or any flavor)

3 cups cold milk

Mix well and let set for 5 minutes. Pour on top of dessert. Cover with remaining cool whip and chill for 2 hours before serving. Cut into small squares.