Description
Indulge in the creamy, dreamy layers of this Coconut Cream Layered Dessert. A no-bake, easy-to-make treat that’s perfect for satisfying your sweet cravings!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (such as Cool Whip)
For the Coconut Pudding Layer:
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1 ½ cups cold milk
- 1/2 cup sweetened shredded coconut, toasted
- Additional whipped topping for garnish (optional)
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Press into an 8×8-inch dish.
- Make the Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and spread over the crust.
- Prepare the Coconut Pudding Layer: Whisk coconut cream pudding mix and cold milk until thickened. Spread over the cream cheese layer.
- Finish and Chill: Top with remaining whipped topping and toasted coconut. Chill for at least 4 hours.
- Serve: Slice and enjoy cold!
Notes
- To toast coconut, bake at 325°F for 5–8 minutes, stirring occasionally until golden.
- You can use homemade whipped cream instead of store-bought.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
