1-Begin by preparing your crust. For the no-bake option, mix the melted and cooled unsalted butter with the processed graham crackers, press the mixture into a 9 x 13 pan, and chill it until you’re ready for the next layer. If you pick the baked pecan crust, preheat your oven to 350 degrees F, combine 2 cups all-purpose flour, 1 cup melted and cooled unsalted butter, 1/2 cup finely chopped pecans, and 1/4 cup granulated white sugar, press it into the pan, bake for 20-25 minutes until golden brown, and let it cool completely.

2-Next, tackle the cream cheese layer by mixing 2 packages (8-ounce each) of softened cream cheese, 1 cup granulated white sugar, and 1-2 tablespoons fresh squeezed lemon juice until smooth, then spread it evenly over the crust. For the coconut cream pudding layer, whisk 2 packages (3.4 ounce each) of instant coconut cream pudding mix with 4 cups of milk (or 3 1/2 cups for a thicker feel) until it thickens, and spread that over the cream cheese layer.

3-Finish by spreading 1 container (8 ounces) of whipped topping or whipped cream on top, followed by a sprinkle of 1 cup of toasted unsweetened coconut flakes. To toast the coconut flakes, place them on a foil-lined sheet and bake at 350 degrees F for 5 minutes, tossing halfway for even results. Optionally, add finely chopped pecans on top, and remember you can freeze the dessert overnight for clearer slices, though skip freezing if using homemade whipped cream.