Description
This Coconut Cream Layered Dessert is a no-bake, easy-to-make treat featuring a crunchy graham cracker crust, a smooth cream cheese layer, and a rich coconut cream pudding topped with whipped topping and toasted coconut. Perfect for summer gatherings or anytime you want a refreshing, creamy dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1/2 container (4 ounces) whipped topping, divided
Coconut Pudding Layer
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1 1/2 cups cold milk
Topping
- Remaining 1/2 container (4 ounces) whipped topping
- 1/2 cup shredded sweetened coconut (toasted if desired)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is uniformly combined. Press this mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust. Place the crust in the refrigerator to chill while you prepare the next layers.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in half of the whipped topping to lighten the texture. Spread this cream cheese mixture evenly over the chilled graham crust.
- Prepare the coconut pudding: In another bowl, whisk together the instant coconut cream pudding mix and cold milk vigorously until the pudding thickens, about 2 minutes. Spread the pudding layer evenly over the cream cheese layer.
- Add the topping: Spread the remaining whipped topping over the pudding layer to create a fluffy top layer. Evenly sprinkle the shredded sweetened coconut on top. For enhanced flavor, toast the coconut beforehand if desired.
- Chill and serve: Refrigerate the entire dessert for at least 4 hours, or overnight, to allow all layers to set properly. Once set, cut into squares and serve chilled for a refreshing, creamy dessert experience.
Notes
- For a richer coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before topping the dessert.
- For convenience, you can substitute the homemade graham cracker crust with a pre-made graham cracker crust from the store.
- This dessert keeps well refrigerated for up to 3 days, making it ideal for advance preparation.
