Coconut Cream Supreme
Jamie R
1/2-1 Cup Ground pecans or other nuts
1/2C- 1 Cup Atkins Bake Mix
Splenda To Taste
1/2 stick butter
1 large or 2 small Sugar free Vanilla Pudding
Coconut- unsweetened
dash of coconut flavoring
3/4 C sour cream
1-1/2 to 2 C Heavy whipping cream
Add first four ingredients to glass bowl and microwave for one minute
until butter is melted.
Press entire mixture into bottom of pie plate or 9 X 13 glass dish
(sometimes it looks like there wont be enough to go all the way
around, but work with it and it will spread fine.)and bake for 10
minutes at 350.
In separate chilled bowl, whip cream until stiff peaks form. set
aside 3/4 C of whipped cream. In first bowl add SF Pudding and sour
cream to whipped cream. mix well.
Pour half of this mixture into cooled crust. With the reserved
whipped cream add coconut and flavoring, mix well. Spread this on top
of vanilla cream on crust. spread remainder of vanilla cream on top
of coconut. Refrigerate covered for 1 hour.