Description
Indulge in the creamy, dreamy layers of this Coconut Cream Layered Dessert. With a buttery graham cracker crust, a velvety cream cheese layer, a luscious coconut pudding layer, and a fluffy whipped topping, this no-bake treat is a coconut lover’s delight.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 of an 8 oz container of whipped topping
Coconut Pudding Layer:
- 1 package (3.4 oz) instant coconut cream pudding mix
- 2 cups cold milk
Toppings:
- 1/2 cup shredded sweetened coconut (toasted or plain)
- Extra graham crumbs or white chocolate shavings for garnish (optional)
Instructions
- Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9-inch baking dish.
- Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping, then spread over the crust.
- Coconut Pudding Layer: Whisk pudding mix with cold milk until thickened. Spread over the cream cheese layer.
- Final Touches: Top with remaining whipped topping, shredded coconut, and garnishes. Chill for at least 4 hours before serving.
Notes
- To enhance the flavor, lightly toast the coconut before sprinkling on top.
- This dessert can also be made in a 9×13-inch dish for thinner layers and more servings.