Baked Crab Rangoon

1/8 tsp garlic salt

1/8 tsp Worcestershire sauce

1 small green onion

4 oz imitation crab

3 oz cream cheese

14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)

Spoon into wontons.

Bake at 425 F for 8-10 minutes or until golden brown

SHUT THE FRONT DOOR

crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.