4-Layer Delight

Agnes Sugihara Yuda, Class of 1950

• 1 cup flour
• 1 stick margarine
• 1/2 cup chopped pecans

Mix and press in 13×9-inch pan. Bake 15 minutes at 350 degrees.

• 1 8-oz cream cheese
• 1 cup powdered sugar
• 1 cup Cool Whip
• Coconut (grated)

Mix and spread on first mixture. Sprinkle with coconut.

• 2 small Jello instant coconut cream pudding mix
• 3 cups milk

Mix Jello with milk. Whip until well mixed. Spread on second mixture.

Spread remaining Cool Whip (I use large tub) on top. Sprinkle with coconut. Chill and eat.

NOTE: Agnes now resides in Fullerton, California, and sent this recipe for Volume II.