Coconut Cream Layered Dessert Recipe
Indulge in the creamy and decadent layers of this Coconut Cream Layered Dessert. A no-bake treat that combines the flavors of coconut, cream cheese, and graham crackers for a delightful sweet experience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 tablespoons sugar
Cream Cheese Layer:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 of 8 ounces whipped topping, thawed
Coconut Pudding Layer:
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 2 cups cold milk
- 1/2 cup shredded sweetened coconut
- Optional garnish: toasted coconut, whipped cream, white chocolate curls
Instructions
- Graham Cracker Crust: Combine crushed graham crackers, melted butter, and sugar. Press into bottom of a 9×9-inch baking dish for the crust.
- Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust.
- Coconut Pudding Layer: Whisk pudding mix and milk until thickened. Spread over cream cheese layer. Top with remaining whipped topping and shredded coconut. Chill for 2–4 hours.
- Optional: Garnish with toasted coconut, whipped cream, or white chocolate curls before serving.
Notes
- To toast coconut, bake at 325°F (165°C) for 5–7 minutes, stirring occasionally until golden.
- Dessert can be made a day in advance and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
