My sweet next door neighbor is 89 years young, full of stories (she had 10 kids!!) and amazing recipes. She made this Coconut Torte, as she calls it for my husband to welcome us to the neighborhood and I'm not joking not only did he eat the entire thing, I'm pretty sure he licked the plate when he was done! It's creamy, dreamy and the delicious crust adds the most amazing texture. So after months of visiting her and growing more in awe of how she managed such a big family I finally remembered to ask her for her recipe which she graciously gave me out of an old family cookbook. I immediately ran home and made it. After devouring an embarrassingly big piece of this heavenly treat, I'm now in a food coma and I'm sharing it with you all so you too can be in sugar bliss!
1 1/2 cups flour
2 cups walnuts
1 stick butter
8 oz. cream cheese
1 1/2 cups powdered sugar
1 container Cool Whip
1 cup coconut
4 small packages instant coconut pudding mix
6 cups milk (use part half and half if you are feeling really decadent)
1 container Cool Whip
2 cups flaked coconut
For the crust, mix the finely chopped walnuts, flour and melted butter and then press firmly into an even layer in your cooking spray coated pan and bake at 350 degrees for 15-20 minutes. I used a regular 9x13 glass cake dish which is great if you need to make this for a crowd because it makes a lot. But, if you have little to no willpower like me you may want to split it into two smaller pans and share one with a friend :) Getting this out of my house is the only way I can get it out of my mouth!!!
While the crust is cooling you can mix up the next layers. For the white cream cheese layer, cram the softened cream cheese and powdered sugar until smooth then stir in the Cool Whip and coconut until combined.
For the pudding layer, whisk together the milk and instant pudding and set aside until thickened. You are basically following the pudding package directions but instead of using 8 cups of milk for 4 packages you are using only 6 so it is extra thick and rich. If you happen to grab the cook and serve coconut pudding instead of the instant (which I did), don't worry just cook the milk and pudding mix on the stove according to the directions and let it cool, it takes a little longer but will taste the same.
Now that your crust is baked and cooled, smooth on the cheese layer, then the pudding layer and finally top off with the last container of Cool Whip and sprinkle with the rest of your shredded coconut. Pop it in the fridge to fully set and enjoy. This keeps great in the fridge for several days, so you can totally make it ahead to save yourself time on the day of a get together, but beware you may have to hide it way in the back because if anyone sneaks a taste, keeping them out of it may be nearly impossible! I'm speaking from person experience!!!
Yes, there are a few steps, it is very rich and the ingredients make this a little more expensive than your average dessert, but for a special treat this is well worth the time and money.
Hope you love it as much as we do!