Description
This Coconut Cream Layered Dessert is a delightful no-bake treat featuring a buttery pecan crust, creamy cream cheese layer, rich coconut cream pudding, and toasted coconut topping. Perfect for gatherings or a sweet indulgence, it combines textures and flavors in every bite.
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 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 firmly into an 8×8 inch baking pan. Bake for 15-20 minutes until the crust turns golden brown. Remove from oven and allow it to cool completely.
- Make cream cheese layer: Using a mixer, beat together the cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the cooled crust layer.
- Prepare coconut pudding layer: In a separate bowl, combine the coconut cream instant pudding mix with 1 1/2 cups of whole milk. Whisk or stir until the mixture thickens. Once ready, spread the pudding evenly over the cream cheese layer in the pan.
- Add final topping and toast coconut: Spread the remaining whipped topping evenly over the pudding layer. Toast the 1 cup of coconut by microwaving it in 10-second intervals, stirring between each, until it becomes golden brown. Sprinkle the toasted coconut evenly on top of the whipped topping layer.
- Refrigerate and serve: Place the assembled dessert in the refrigerator for at least 2 hours to chill and set before serving. Cut into squares and enjoy this creamy, coconut-flavored delight.
Notes
- For a nut-free version, omit the chopped pecans.
- Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
- Use chilled milk for the pudding to help it thicken more quickly.
- Microwave the coconut carefully in short bursts to avoid burning.
- Refrigeration overnight will enhance the flavors and keep the dessert firm.
