The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller


Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,


Down on the Farm Tabs

Monday, May 14, 2012

Coconut Cream Dessert

1c. Flour
1/2c. finely chopped pecans
1/4c. brown sugar
1/2c. melted butter
2 -3.4oz boxes Jello Instant Coconut Cream Pudding Mix (or in a pinch: Instant Vanilla Pudding Mix)
4c milk
16oz container Cool Whip
3c. Angel Flake Coconut

Preheat oven to 350 degrees. Spray a 9x13 baking cake pan with cooking spray. Prepare the Shortbread Crust: In a bowl, combine the flour, pecans & brown sugar. Stir in the butter, mix well. Press into the bottom of the 9x13 pan. Bake at 350 degrees for about 12 minutes (the appearance should be very light brown. Remove from the oven and cool.

Coconut Filling: In a large bowl beat pudding mixes & 4 cups COLD milk for 2 minutes. Stir in 1 1/2cup coconut. Put into the refrigerator until the pudding is set.

Spread the cool whip on top like you are icing a cake.

Toasted Coconut: Spread the remaining 1 1/2cup of coconut on a rimmed cookie sheet and put into an oven at 350 degrees for about 5-10 minutes. stirring once or twice, until a golden color. Keep an eye on it.

Sprinkle the Toasted Coconut on top of the Cool Whip.....ENJOY!!