Why You’ll Like This Recipe

This Coconut Cream Layered Dessert is not just visually appealing; it also combines layers of flavor and texture that tantalize your taste buds. From the crunchy graham cracker base to the smooth, dreamy coconut layers and the light whipped topping, this dessert will not only satisfy your cravings but also impress your guests. Best of all, it’s incredibly straightforward to make. You can prepare it in advance for parties or simply enjoy it as a refreshing treat after dinner. There’s no baking required, which makes it perfect for those hot summer days when turning on the oven feels like a chore.

Recipe: Coconut Cream Layered Dessert

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Coconut Cream Layer:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) tub whipped topping (such as Cool Whip), thawed
• 1 cup shredded sweetened coconut

For the Coconut Pudding Layer:

• 2 (3.4 oz) boxes instant coconut pudding mix
• 3 cups cold milk

For the Topping:

• 1 (8 oz) tub whipped topping, thawed
• 1/2 cup toasted coconut

Instructions

Step 1: Make the Crust

Begin by preheating your refrigerator to get a head start on chilling your dessert. In a medium bowl, blend the graham cracker crumbs, melted butter, and sugar thoroughly. Ensure all crumbs are well-coated. Press this crumb mixture firmly and evenly into the bottom of a 9×13 inch baking dish, forming a solid crust. Place the crust in the refrigerator for about 10-15 minutes to firm up while you prepare the next layer.

Step 2: Prepare the Coconut Cream Layer

In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and powdered sugar until the mixture is creamy and smooth. Gently fold in the whipped topping and shredded coconut until all ingredients are well combined. Spread this luscious mixture evenly over your chilled crust. Return the dessert to the refrigerator to firm up while you create the pudding layer.

Step 3: Make the Coconut Pudding Layer

In a separate mixing bowl, whisk together the instant coconut pudding mix and cold milk. Continue whisking for about 2 minutes until the pudding thickens up nicely. Once ready, carefully spread the pudding layer evenly over the coconut cream layer.

Step 4: Add the Topping

Next, take the remaining whipped topping and spread it gently over the coconut pudding layer. Use a spatula to smooth it out nicely. Sprinkle the toasted coconut generously on top, adding that perfect finishing touch with a nice crunch and extra coconut flavor.

Step 5: Chill and Serve

Your dessert is almost ready! You’ll need to chill the whole thing in the refrigerator for at least 4 hours or overnight if you prefer. This gives the layers ample time to set beautifully. Once set, slice your dessert into squares and serve it cold for a refreshing tropical treat!

Serving and Storage Tips

Serving: For the best flavor and texture, serve this Coconut Cream Layered Dessert ice-cold. It’s ideal for potlucks, family gatherings, or just a delicious way to end a hearty meal.

Storage: Any leftovers should be stored in the refrigerator, covered, where they can last for up to 3 days. For longer storage, you can freeze this dessert for up to a month; just make sure to thaw it in the fridge before serving.

Helpful Notes

• Toasting Coconut: To achieve that delightful golden color on your coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until it’s beautifully golden.
• Make-Ahead: This dessert is perfect for preparing in advance! The flavors meld together beautifully when given extra time in the fridge.
• Alternate Crusts: Feel free to mix it up! A shortbread or vanilla wafer crust can serve as an acceptable alternative for a slightly different flavor profile.

FAQs

Q1: Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream can replace Cool Whip. Simply whip 1 cup of heavy cream until stiff peaks form and fold it into your dessert layers.

Q2: Can I use another type of pudding flavor?
If coconut pudding isn’t available, you can substitute it with vanilla pudding. Just add some coconut extract or additional shredded coconut to give it that coconut kick.

Q3: How do I prevent the crust from crumbling?
Make sure to press the crust mixture down firmly into the dish. Chilling it for at least 10 minutes before adding the next layers will also help it hold together better.

Q4: Can I add more toppings?
Definitely! Feel free to explore other toppings such as chopped nuts, white chocolate shavings, or even more coconut for added flavor and crunch.

Q5: How long can this dessert sit at room temperature?
For the best results, keep this dessert chilled until serving. It’s best served right out of the refrigerator to keep the whipped topping firm and delightful!