Coconut Cream Delight
Creamy, dreamy, and delightfully coconutty, Coconut Cream Delight is a no-fuss dessert perfect for potlucks and family dinners.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13 inch Pan
- Whisk
- Spatula
Ingredients
Crust Ingredients
- 1/2 cup Butter, softened Room temperature for easy mixing.
- 1 cup Walnuts or pecans, chopped Reserve half for topping.
- 1 cup All-purpose flour Measured and leveled.
- 1 cup Powdered sugar Confectioners’ sugar.
Cream Cheese Layer Ingredients
- 1 package Cream cheese, softened 8 oz. package, room temperature to avoid lumps.
- 1 container Cool Whip, divided 12 oz. container, use 1 cup in cream cheese layer.
Pudding Ingredients
- 2 cups Milk Cold or room temperature as directed on pudding box.
- 2 boxes Coconut cream instant pudding mix 3.5 oz each, prepare both as instructed.
Instructions
- Preheat oven to 350°F. Lightly grease or line a 9×13-inch pan for easier serving.
- In a medium bowl, mix 1 cup flour, 1/2 cup softened butter, and half of the chopped nuts until crumbly.
- Press the crumb mixture evenly into the bottom of the prepared pan to create a firm crust.
- Bake the crust for 15 minutes, or until lightly golden. Let cool completely.
- In a medium bowl, beat together the softened cream cheese and 1 cup powdered sugar until smooth.
- Fold in 1 cup of Cool Whip until evenly combined. Spread over the cooled crust.
- In a separate bowl, whisk together 2 cups milk and the pudding mix until smooth and thickened.
- Pour the coconut pudding over the cream cheese layer and smooth the top.
- Spread the remaining Cool Whip over the pudding layer and sprinkle with remaining nuts.
- Chill in the refrigerator for at least 3 hours before serving.
Notes
For extra flair, add toasted coconut or a sprinkle of cinnamon on top.