An Easy, Light, and Creamy One Pan Dessert Recipe!

subheading: INGREDIENTS FOR COCONUT CREAM LUSH:

subheading: Graham Cracker Crust (for no-bake crust option):

2 packages of regular graham crackers

5 to 8 tablespoons of unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter

subheading: Bottom Pecan Crust Layer (for baked crust option):

2 cups all-purpose flour

1 cup unsalted butter, melted and cooled

½ cup finely chopped or food processor processed pecans

¼ cup granulated white sugar

subheading: Cream Cheese Layer:

2 (8 ounce) packages cream cheese, softened to room temperature

1 cup granulated white sugar

1 to 2 tablespoons fresh squeezed lemon juice

subheading: Coconut Cream Pudding Layer:

2 (3.4 ounce) packages instant coconut cream pudding mix *my local grocery stores do not carry this flavor perhaps because of the region but Amazon Prime has it

4 cups milk (you can also do 3 ½, if you want it slightly thicker)

subheading: Whipped Topping & Toasted Coconut Garnish Layer:

1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream

1 cup toasted coconut flakes (unsweetened)

Optional: Sprinkle finely chopped pecans on top

9-inch x 13-inch baking pan

Food processor

large mixing bowls

Measuring cups

Wet measure

baking spatula

whisk

offset spatula

foil-lined baking pan for toasting the coconut flakes

Spatula for serving

Directions at amandascookin.com

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