Ingredients
2 cups graham cracker crumbs1 cup chopped pecans1/2 cup packed brown sugar1 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened2 cans (14 ounces each) sweetened condensed milk1-1/2 cups Key lime juiceWHIPPED CREAM:3 cups heavy whipping cream1/3 cup confectioners’ sugar3 teaspoons vanilla extractTOPPING:1/2 cup chopped pecans, toasted1/4 cup flaked coconut, toasted
Preparation
Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack.
For filling, in another bowl, beat cream cheese and condensed milk until blended. Stir in lime juice. In another bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
In a 4-qt. glass bowl, layer half of each of the following: crumb mixture, filling and whipped cream. Repeat layers. Sprinkle with pecans and coconut. Refrigerate, covered, at least 2 hours or overnight.
