Description
A rich and creamy Coconut Cream Layered Dessert featuring a buttery pecan crust, a smooth cream cheese layer, luscious coconut cream pudding, and topped with toasted coconut and whipped topping. This no-bake, chilled treat is perfect for gatherings and easy to prepare ahead of time.
Ingredients
Scale
Crust
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Coconut Cream Pudding Layer
- 1 small package coconut cream instant pudding
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub
- 1 cup toasted coconut
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans if using. Mix until well combined, then press the mixture evenly into the bottom of an 8×8 inch baking pan. Bake for 15-20 minutes or until the crust turns golden. Remove from the oven and let it cool completely.
- Make the Cream Cheese Layer: In a clean bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping, making sure it’s evenly mixed. Spread this cream cheese mixture evenly over the cooled crust layer.
- Prepare the Coconut Cream Pudding: In another bowl, whisk the coconut cream instant pudding mix with 1 1/2 cups of whole milk until the mixture thickens, about 2 minutes. Once thickened, spread the pudding evenly over the cream cheese layer.
- Add the Final Topping: Spread the remaining whipped topping from the tub over the pudding layer. Toast the coconut by microwaving it in 10-second bursts, stirring in between, until it reaches a golden brown color. Sprinkle the toasted coconut evenly over the top of the dessert.
- Chill and Serve: Refrigerate the dessert for at least 2-3 hours to allow it to set properly before slicing and serving.
Notes
- For a nut-free version, omit the chopped pecans in the crust.
- Ensure the cream cheese is at room temperature for smoother mixing.
- Use chilled whole milk for quicker pudding thickening.
- To toast coconut without a microwave, spread it on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring halfway through.
- Keep the dessert refrigerated until serving to maintain layers and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
