Tropical Lush

• FOR THE CRUST:
• 1 cup Flour
• 1/4 cups Powdered Sugar
• 1 stick Butter
• 1/2 cups Pecans, Chopped
• 3 Tablespoons Water Or As Needed
• FOR THE CREAM CHEESE LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Powdered Sugar
• 15 ounces, weight Can Crushed Pineapple
• 2 cups Cool Whip
• FOR THE COCONUT FILLING LAYER:
• 15 ounces, fluid Coconut Milk
• 2 cups Milk
• 2 boxes (3 Oz. Size) Vanilla Cook And Serve Pudding
• 1-1/2 cup Sweetened Coconut
• FOR DECORATING:
• 2 cups Cool Whip
• Toasted Coconut
• Chopped Nuts

1. Preheat oven to 350u0b0F.
2. For the crust:
3. Cut flour and powdered sugar with butter till it resembles coarse corn meal. Add chopped pecans and combine. (If crust mixture seems too dry, you may add up to 3 tablespoons of water to get the right consistency.) Pat crust into lightly greased 13x9 baking dish and bake for 15 minutes. Cool completely.
4. For the cream cheese layer:
5. Combine softened cream cheese with powdered sugar until creamed. Fold in crushed pineapple (drain the juice) and Cool Whip until just combined. Spread onto cooled crust.
6. For the coconut filling layer:
7. Combine coconut milk and milk in large saucepot and follow directions for cook and serve pudding. Cool pudding mixture and add shredded coconut. When completely cool spread onto cream cheese layer.
8. To finish, spread Cool Whip on coconut filling layer and decorate with toasted coconut and chopped nuts as desired.
9. Refrigerate at least 4 hours before serving.

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Taken from tastykitchen.com/recipes/desserts/tropical-lush/ (may not work)