Description
This Coconut Cream Layered Dessert is a luscious and creamy treat featuring a buttery pecan crust, smooth cream cheese layer, and rich coconut cream pudding topped with whipped topping and toasted coconut. Perfect for potlucks or a no-fuss dessert that combines delightful textures and tropical flavors.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 container (4 ounces) whipped topping, thawed
Coconut Pudding Layer
- 2 boxes (3.4 ounces each) instant coconut cream pudding mix
- 3 cups cold milk
Topping
- Remaining 1/2 container (4 ounces) whipped topping, thawed
- 1 cup shredded sweetened coconut, toasted
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine the flour, melted butter, and chopped pecans until a crumbly dough forms. Press the mixture evenly into the bottom of a 9×13-inch baking dish.
- Bake the crust: Bake the crust in the preheated oven for 15 minutes. Remove from oven and allow it to cool completely before assembling the remaining layers.
- Make the cream cheese layer: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in half of the whipped topping to lighten the mixture, then spread this evenly over the cooled crust.
- Prepare the pudding layer: In another bowl, whisk together the instant coconut cream pudding mix with the cold milk until thickened, which usually takes about 2 minutes. Spread this pudding mixture over the cream cheese layer evenly.
- Add the topping: Spread the remaining whipped topping over the pudding layer using a spatula. Finally, sprinkle the toasted shredded coconut evenly across the top.
- Chill and serve: Refrigerate the dessert for at least 4 hours or until fully set. Slice into 12 servings and serve chilled for best flavor and texture.
Notes
- For added texture and flavor, try layering sliced bananas or crushed pineapple between the cream cheese and pudding layers.
- To toast the coconut, heat a skillet over medium heat and stir the shredded coconut frequently until golden brown and fragrant.
