Description
Indulge in the creamy decadence of this Coconut Cream Layered Dessert. With a buttery graham cracker crust, a velvety cream cheese layer, and luscious coconut pudding, this no-bake treat is a heavenly delight for coconut lovers.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping
Coconut Pudding Layer:
- 2 packages (3.4 oz each) instant coconut cream pudding mix
- 3 cups cold milk
For Topping:
- 2 cups whipped topping
- 1/2 cup toasted shredded coconut (for garnish)
Instructions
- Graham Cracker Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch dish and refrigerate.
- Cream Cheese Layer: Beat cream cheese and powdered sugar, then fold in whipped topping. Spread over crust.
- Coconut Pudding Layer: Whisk pudding mixes and cold milk until thickened. Spread over cream cheese layer.
- Topping: Spread remaining whipped topping over pudding, sprinkle with coconut.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Enhance flavor with a splash of coconut extract in the pudding.
- Try using vanilla wafers or shortbread cookies for the crust.
- Keeps well refrigerated for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
