INGREDIENTS
- 1 stick butter
- 1 cup all purpose flour
- 1/2 cup chopped pecans
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup frozen whipped topping thawed
- 2 small packages instant coconut cream pudding
- 3 cups milk
- frozen whipped topping thawed
- 1 cup shredded coconut toasted
INSTRUCTIONS
- Mix butter and flour until well blended then mix in nuts.
- Pat into rectangular buttered pan and bake at 400 for 15 minutes.
- Beat cream cheese and powdered sugar until smooth then gently fold in whipped topping.
- Spread over cooled crust.
- Combine pudding and milk and beat with electric mixer until thickened.
- Spread over cream cheese mixture then top with additional frozen whipped topping.
- Garnish with toasted coconut.
- Refrigerate overnight then cut into squares and serve.
Credits to: grouprecipes.com/53420/coconut-cream-lush.html
