Description
A creamy, no-bake dessert featuring layers of coconut flavor for a sweet celebration.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12–14 graham cracker sheets)
- 2 tbsp granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened (2–8 ounce blocks)
- 1 cup powdered sugar
- 1 tsp coconut extract
- 8 oz Cool Whip, thawed
- 2 (3.4 oz) boxes of instant coconut cream pudding mix (or 1 box of 6.8 oz)
- 3 cups half-and-half (or whole milk)
- 1 cup sweetened shredded coconut, toasted
- Additional 8 oz Cool Whip for topping
Instructions
- Toast the shredded coconut in a dry skillet over medium heat until golden brown. Stir frequently to prevent burning. Set aside to cool.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9×13-inch dish to form the crust.
- In another bowl, beat softened cream cheese and powdered sugar until creamy. Add coconut extract, then gently fold in 8 oz of Cool Whip until fully combined. Spread this cream cheese layer evenly over the crust.
- In yet another bowl, whisk together the coconut cream pudding mix and half-and-half until thickened. Spread this pudding layer over the cream cheese layer.
- Spread the remaining 8 oz of Cool Whip on top of the pudding layer. Sprinkle the toasted shredded coconut over the topping.
- Refrigerate the dessert for at least 240 minutes or until fully set before serving.
Notes
Make sure the cream cheese is at room temperature for easier mixing. Toasting the coconut enhances its flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: no-bake dessert, coconut dessert, creamy dessert, layers, summer dessert