INGREDIENTS
2
packages of regular graham crackers (, finely ground)
5 tbsp
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)
2 cups
all-purpose flour
1 cup
unsalted butter (, melted and cooled)
1/2 cup
finely chopped or food processor processed pecans
1/4 cup
granulated white sugar
2 8 ounce packages
cream cheese, softened to room temperature
1 cup
granulated white sugar
1 tbsp
fresh squeezed lemon juice
2 3.4 ounce packages
instant coconut cream pudding mix
4 cups
milk ((you can also do 3 1/2, if you want it a little thicker))
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