For the Crust:
1 cup flour
1/2 cup butter, melted
2 tablespoons sugar
1/2 cup chopped pecans (optional)
Instructions:
Preheat oven to 350°F (175°C).
Mix the flour, melted butter, sugar, and pecans (if using). Pat the mixture into an 8×8 inch pan.
Bake for 15-20 minutes, until the crust just begins to turn golden. Do not overbake. Let cool.
Layer Two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Instructions:
Beat together the cream cheese and powdered sugar until smooth.
Fold in 1 cup whipped topping. Spread this mixture evenly over the cooled crust.
Layer Three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk
Instructions:
Mix the pudding mix and milk until thickened.
Spread the pudding over the cream cheese layer.
Final Step:
Top with the remaining whipped topping from the tub.
Toast 1 cup of coconut (using the microwave method in 10-second intervals, stirring in between) and sprinkle it evenly over the dessert.
Refrigerate before serving.
