- 1-‐4oz. pkg. ground pecans
- 3 reg. boxes instant butterscotch or chocolate pudding
- 1 large container whipped topping
- 1-‐8 oz. cream cheese
- 1 stick butter
- 1 cup flour
- 1 cup of 10x sugar
- 1 can coconut
First layer: ½ pkg. ground pecans mixed with flour and butter. Press on bottom of 9×13 inch pan. Bake 350 for 20 minutes. Cool.
Second layer: Mix cream cheese, 10x sugar and ½ of whipped topping. Spread over crust. Then sprinkle with ½ can coconut and ½ chopped nuts.
Third layer: Mix pudding with 5 cups cold, whole milk. Spread over 2nd layer. Top with remaining topping. Sprinkle remaining coconut and nuts. Freeze. Remove 1 hour before serving. Cut while frozen.
Beth Shriver wrote her first novel in 2002 and a year later it was published. Prior to becoming an author, she was a social worker, but became interested in writing about the Amish when researching her family history when she learned she was related to the Glick families in Europe. She also freelances for local papers in her area, writes columns, devotionals, and novels in a variety of genres in both fiction and nonfiction. Beth visits Amish communities in her area, Ohio, Lancaster and Pennsylvania. When not spending time with her family or friends she helps feed the homeless in South Dallas.
Purchase Beth’s books here.