Description
Indulge in the luscious layers of Coconut Cream Lush, a delightful no-bake dessert that combines creamy coconut pudding with a sweet graham cracker crust and a fluffy whipped topping. Perfect for any occasion!
Ingredients
Scale
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cream Cheese Layer:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1½ cups sweetened shredded coconut (toasted, divided)
Coconut Pudding Layer:
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1¾ cups cold milk
Topping:
- Extra whipped topping for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9-inch baking dish and bake for 8–10 minutes. Cool.
- Prepare the cream cheese layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and ½ cup toasted coconut. Spread over the crust.
- Make the coconut pudding layer: Whisk pudding mix and cold milk until thickened. Spread over the cream cheese layer.
- Add toppings: Top with remaining whipped topping and toasted coconut. Chill for at least 4 hours.
- Serve: Slice and serve cold.
Notes
- To toast the coconut, spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden.
- For added flavor, you can use a coconut shortbread crust or add a splash of coconut extract to the filling.
Nutrition
- Serving Size: 1 square
- Calories: 370
- Sugar: 22g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
