Description
A delicious and creamy layered dessert featuring a buttery pecan crust, smooth cream cheese layer, coconut cream pudding, and topped with whipped topping and toasted shredded coconut. Perfectly chilled for a refreshing treat.
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 mix
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub
- 1 cup shredded coconut, toasted
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, melted butter, sugar, and optional chopped pecans. Press this mixture firmly into the bottom of an 8×8-inch pan to form the crust layer.
- Bake the crust: Bake the crust in the preheated oven for 15-20 minutes until it turns golden brown. Remove from oven and allow it to cool completely before proceeding.
- Make the cream cheese layer: In a clean bowl, beat the cream cheese and powdered sugar together until smooth and well combined. Gently fold in 1 cup of whipped topping to create a light and creamy mixture. Spread this evenly over the cooled crust layer in the pan.
- Prepare the coconut pudding layer: In another bowl, whisk together the coconut cream instant pudding mix and whole milk until the pudding thickens. Spread this pudding evenly over the cream cheese layer in the pan.
- Add the whipped topping: Spread the remaining whipped topping on top of the pudding layer, covering it completely.
- Toast the shredded coconut: Toast the shredded coconut by microwaving it in 10-second intervals, stirring in between each interval until it achieves a golden brown color. Sprinkle the toasted coconut evenly over the top layer.
- Chill the dessert: Refrigerate the dessert for at least 2 hours before serving to allow the layers to set and the flavors to meld.
Notes
- Optional pecans in the crust add a nice crunch but can be omitted for a nut-free version.
- Make sure the cream cheese is at room temperature for smooth mixing.
- Use whole milk for best pudding texture; you may substitute with 2% milk but the consistency may vary slightly.
- Microwaving coconut in short bursts and stirring frequently prevents burning and promotes even toasting.
- This dessert is best served chilled and consumed within 2-3 days for optimal freshness.
