Description
This Coconut Cream Pie Dip is a delightful dessert dip that captures all the flavors of a coconut cream pie in a creamy, dreamy dip. Perfect for parties or gatherings, this no-bake treat is easy to whip up and even easier to enjoy with graham crackers, vanilla wafers, or fresh fruit.
Ingredients
Cream Cheese Mixture:
- 1 (8 oz) package cream cheese, softened
Coconut Cream Pudding Mix:
- 1 (3.4 oz) box instant coconut cream pudding mix
- 1 1/2 cups cold milk
Additional Ingredients:
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip)
- 1/2 cup sweetened shredded coconut, toasted and divided
- graham crackers, vanilla wafers, or fresh fruit for dipping
Instructions
- Cream Cheese Prep: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Prepare Pudding: In a separate bowl, whisk the instant pudding mix with cold milk until thickened.
- Combine Ingredients: Add the pudding to the cream cheese and mix well. Stir in vanilla extract and fold in whipped topping and half of the toasted coconut.
- Finalize Dip: Transfer the mixture to a serving bowl, sprinkle the remaining coconut on top. Chill for at least 30 minutes before serving with graham crackers, vanilla wafers, or fruit.
Notes
- To toast coconut, spread it on a baking sheet and bake at 325°F (165°C) for 5–7 minutes, stirring occasionally until golden.
- This dip can be made a day ahead and stored in the fridge.
