Recipe Background
Calling all coconut-lovers! Coconut Cream Delight, we repeat, Coconut Cream Delight is here! Your coconut dreams have been answered! Layered with love on a graham cracker crust, creamy coconut pudding is perched on its cream cheese crush and coated with Cool Whip ® . Gently sprinkled with toasted coconut flakes, it brings the final kiss of coconut madness you love. Whoa! That's a lot of coconut and we are ok with it! Coconut Cream Delight will become the delight of your eye and the dessert-charmer you've been dreaming of. Go on and express your love of coconuts, because we are here for it!
Calling all coconut-lovers! Coconut Cream Delight, we repeat, Coconut Cream Delight is here! Your coconut dreams have been answered! Layered with love on a graham cracker crust, creamy coconut pudding is perched on its cream cheese crush and coated with Cool Whip ® . Gently sprinkled with toasted coconut flakes, it brings the final kiss of coconut madness you love. Whoa! That's a lot of coconut and we are ok with it! Coconut Cream Delight will become the delight of your eye and the dessert-charmer you've been dreaming of. Go on and express your love of coconuts, because we are here for it!
Ingredients
- 2 sleeves graham crackers finely crushed
- 1 stick salted butter melted
- 2 (8-ounce) blocks cream cheese room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 (3.4-ounce) packages instant coconut cream pudding mix
- 3 1/2 cups milk
- 1 (8-ounce) container Cool Whip
- 1 cup sweetened coconut flakes
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, add the graham cracker crumbs and the melted butter and mix until it is fully combined.
- Press the graham cracker crumbs into the bottom and up the sides of the prepared baking dish.
- Cover the baking dish and refrigerate the crust until ready to use.
- In a large bowl, add the cream cheese, the confectioners' sugar, and the vanilla extract and beat with an electric hand mixer until it is combined and fluffy, about 3-4 minutes.
- Spread the cream cheese mixture over the chilled crust.
- In a second large bowl, add the coconut pudding mix and the milk and whisk until it has thickened.
- Pour the coconut pudding over the cream cheese layer and evenly cover it with the Cool Whip.
- Place the baking dish in the refrigerator until ready to serve.
- Spread the coconut flakes over an 18x26-inch baking sheet and bake, stirring frequently, until they are golden-brown, about 5 minutes.
- Transfer the baking sheet to a wire rack and let the coconut flakes cool completely.
- Sprinkle the toasted coconut over the Cool Whip topping.
- Refrigerate the coconut dessert for at least 1 hour and up to overnight.
- Serve.
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