Coconut Cream Torte

The original recipe I used for this called for a Chocolate Chip Cookie Dough crust, and a chocolate pudding filling, topped with mini chocolate chips. (Made that one too, will post pics of it later this month.) I changed it a little bit to make it coconut instead of chocolate. It was delicious. I'm not a huge coconut fan, however this was just right. Not too coconutty, but enough to taste. My kids have never really eaten coconut in many things but they liked it.

Coconut Cream Torte

1 16oz package vanilla sandwich cookies
1/2 cup butter, melted
1 8oz brick of cream cheese
1 cup powdered sugar
12oz container of Cool Whip
1 3.4oz pkg. of Jello Coconut Cream Instant Pudding
1 3.4oz pkg. of Jello Vanilla Instant Pudding
3 cups milk
2 cups flaked, sweetened, coconut
1. Crush cookies and reserve 1 cup.

2. Take remaining cookies and mix them with the melted butter.

3. Press cookie mixture into the bottom of a 9 x 13 dish.

4. Meanwhile, in a mixing bowl, combine cream cheese and powdered sugar.

5. Fold in 1 1/2 cups of the Cool Whip.

6. Spread cream cheese mixture over the cookie crust.

7. Turn on oven to 400. Layer coconut evenly over a baking pan.

8. Bake coconut until it's slighty browned and crisp.

9. Remove from heat, and cool.

10. In a mixing bowl, combine both pudding mixes and milk. Whisk until combined.

11. Let pudding set in fridge for about 10 minutes, and then mix in 1 1/2 cups of coconut.

12. Spread the pudding/coconut mixture over the cream cheese mixture.

13. Now spread the remaining Cool Whip over the pudding mixture.

14. Sprinkle the top with the leftover cookie crumbs and coconut. Refrigerate until serving.