Ingredients

Let’s Cook!

• 1
  Preheat oven to 350°f. Ground pecans and Walnuts. Mix 2 1/2 cups pecan/nut mixture with softened butter and brown sugar. Press into a greased pie dish. Bake 10 to 15 minutes or until slightly darker on edges and appears done or set. Cool completely.
  
• 2
  While crust is baking; Beat softened cream cheese until smooth. Add in powdered sugar and 1 cup of the Cool Whip. Put in fridge.
  
• 3
  Mix Coconut Pudding mix and 2 cups cold milk. Whisk until mix is dissolved. Put in fridge.
• 4
  When crust is cool, top with cream cheese mixture.
  
• 5
  Top cream cheese mixture with Pudding mixture.
  
• 6
  Top Pudding mixture with remaining Cool Whip.
  
• 7
  Line baking sheet with parchment paper. On one half put coconut flakes. On the other half put the remaining nuts. Toast until slightly golden brown.
• 8
  Top mixture with toasted coconut and nuts.
  
• 9
  Enjoy! Keep in refrigerator and serve cold!
  
• 10
  HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.