Coconut Cream Lush

• Vegetarian

• Baking & Spices

  • 2 8] oz frozen whipped topping, frozen whipped
  • 1 cup All-purpose flour
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/3 cup Coconut, sweetened flaked
  • 3/4 cup Pecans

• Dairy

  • 2 8 oz cream cheese
  • 1 2 cup cold butter, cubed [1 stick
  • 3 cup Whole milk or half & half

• Desserts

  • 2 (3.4 oz boxes Coconut cream pudding, instant

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 cup all-purpose flour
• ¼ tsp salt
• ½ cup cold butter, cubed [1 stick]
• ¾ cup chopped pecans, divided
• ⅓ cup sweetened flaked coconut
• 2 (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 2 (8 oz) frozen whipped topping, thawed
• 2 (3.4 oz) boxes instant coconut cream pudding
• 3 cup whole milk or half & half

Directions

• Preheat the oven to 350°F. Lightly spray the bottom only of a 9 x 13-inch baking dish with cooking spray. Set aside.
• In a medium mixing bowl sift together the salt and flour. Cut the cold butter into the flour until it resembles cornmeal. Mix in ½ cup chopped pecans.
• Press firmly onto the bottom of the dish. Bake for 22-25 minutes or until lightly golden. Cool completely.
• Spread the remaining chopped pecans and coconut on a baking sheet. Toast in the oven for 8-10 minutes, stirring occasionally until the coconut is golden. Set aside to cool.
• In a medium size mixing bowl using a hand mixer cream together the softened cream cheese, powdered sugar and vanilla, Whip until smooth and creamy, then by hand fold in ½ of one (8 oz) whipped topping. Spread evenly on the cooled crust
• In the same bowl, Whip together both boxes of pudding mix and milk. Whip until thickened but still pourable. Spread over the cream cheese.
• Frost the top with the remaining whipped topping and sprinkle with toasted pecans and coconut,.
• Chill for 4 hours or overnight before cutting. Store chilled.