Description

Coconut Cream Lush is a decadent layered dessert featuring a buttery graham cracker crust, creamy cream cheese and whipped topping layer, and a luscious combination of instant coconut and vanilla pudding topped with toasted coconut. This no-bake dessert is perfect for gatherings, offering a smooth, rich, and tropical flavor that melts in your mouth.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)

Pudding Layer

1 (3.4 oz) box instant coconut pudding mix
1 (3.4 oz) box instant vanilla pudding mix
3 cups cold milk
1 1/2 cups whipped topping

Topping

1 cup shredded coconut, toasted
Extra whipped topping or coconut flakes for garnish (optional)

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9×13 inch dish to form the crust layer.
Make the cream cheese layer: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until well combined. Spread this mixture evenly over the prepared crust.
Prepare the pudding layer: In another large bowl, whisk together the instant coconut pudding mix, instant vanilla pudding mix, and cold milk. Whisk for about 2 minutes until the pudding starts to thicken. Fold in 1 1/2 cups whipped topping until light and fluffy. Spoon and spread this pudding mixture over the cream cheese layer evenly.
Add the toasted coconut topping: Sprinkle the toasted shredded coconut evenly over the pudding layer. Optionally, add extra whipped topping or more coconut flakes on top for extra decoration and flavor.
Chill the dessert: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or until the dessert is set and chilled for best texture and flavor.
Serve: Once chilled and set, slice into 12 servings and enjoy this creamy, tropical layered dessert.

Notes

To toast the coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Use full-fat whipped topping to ensure creaminess and better texture.
This dessert should be kept refrigerated and is best enjoyed within 2-3 days.
For a dairy-free version, substitute cream cheese and whipped topping with vegan alternatives.
Make sure pudding mixes are instant and not cook-and-serve for this no-bake recipe.