Coconut Cream Lush

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  • 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


  1. Mix butter and flour until well blended then mix in nuts.
  2. Pat into rectangular buttered pan and bake at 400 for 15 minutes.
  3. Beat cream cheese and powdered sugar until smooth then gently fold in whipped topping.
  4. Spread over cooled crust.
  5. Combine pudding and milk and beat with electric mixer until thickened.
  6. Spread over cream cheese mixture then top with additional frozen whipped topping.
  7. Garnish with toasted coconut.
  8. Refrigerate overnight then cut into squares and serve.

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