Description
Indulge in the creamy, dreamy layers of this Coconut Cream Lush dessert. A buttery pecan crust is topped with a velvety cream cheese layer, luscious coconut pudding, and billowy whipped topping, making it a perfect treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup chopped pecans
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup sweetened shredded coconut (toasted if desired)
- 2 cups whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 3 cups cold whole milk
For Garnish:
- Extra whipped topping
- Toasted coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix flour and butter until crumbly, then add pecans. Press into a baking dish and bake until golden.
- Make the cream cheese layer: Beat cream cheese and sugar, fold in whipped topping and coconut.
- Prepare the pudding layer: Whisk coconut cream and vanilla pudding mixes with milk until thickened.
- Assemble the dessert: Layer cream cheese mixture over crust, pour pudding on top, and finish with whipped topping and coconut.
- Chill and serve: Refrigerate for at least 4 hours before slicing and serving chilled.
Notes
- For extra flavor, toast the shredded coconut before adding it as a topping.
- You can substitute pecans with walnuts or omit the nuts entirely if desired.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake (except crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
