Description
A delicious and creamy Coconut Cream Layered Dessert featuring a buttery pecan crust, smooth cream cheese layer, rich coconut pudding, and topped with toasted coconut and whipped topping. Perfect for a sweet treat that’s both easy to make and impressive to serve.
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 well until evenly combined. Press the mixture firmly into an 8×8 inch baking pan to form an even crust.
- Bake the Crust: Bake the crust for 15-20 minutes or until it begins to turn golden brown around the edges. Once baked, remove from the oven and allow it to cool completely before assembling the layers.
- Make the Cream Cheese Layer: In a bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in 1 cup of whipped topping, combining until light and fluffy.
- Assemble the Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled crust, smoothing the surface with a spatula for an even layer.
- Prepare the Coconut Pudding: In a separate bowl, whisk the coconut cream instant pudding mix with 1 1/2 cups of whole milk until the pudding thickens, usually about 2 minutes.
- Add the Pudding Layer: Spread the thickened coconut pudding evenly over the cream cheese layer to create the third layer of the dessert.
- Top with Whipped Topping: Spread the remaining whipped topping from the tub over the pudding layer, covering it completely.
- Toast the Coconut: Place 1 cup of coconut in a microwave-safe bowl. Toast in 10-second intervals, stirring in between, until the coconut is golden brown and fragrant.
- Finish the Dessert: Sprinkle the toasted coconut evenly over the whipped topping. Refrigerate the dessert for at least 2 hours before serving to allow the layers to set and flavors to meld.
Notes
- If you prefer a nut-free crust, simply omit the chopped pecans.
- For a lighter version, use low-fat cream cheese and whipped topping varieties.
- Ensure the crust is fully cooled before adding the cream cheese layer to prevent melting.
- To toast coconut on the stovetop, use a dry skillet over medium heat, stirring frequently until golden.
- Keep the dessert refrigerated; it’s best served chilled.
