Description
This Coconut Cream Layered Dessert is a delightful combination of a buttery crust, creamy layers of cheesecake and coconut pudding, topped with toasted coconut. It’s a perfect treat for any occasion that will impress family and friends alike!
Ingredients
Scale
For the Crust:
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Layer Two:
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Layer Three:
- 1 small package coconut cream instant pudding
- 1 1/2 cups whole milk
Final Step:
- Remaining whipped topping from the tub
- 1 cup toasted coconut
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans (if using). Mix until well combined. Pat the mixture into an 8×8 inch pan. Bake for 15-20 minutes, or until the crust begins to turn golden. Let cool.
- Layer Two: Beat together the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping, then spread this mixture evenly over the cooled crust.
- Layer Three: In another bowl, mix the coconut cream instant pudding with 1 1/2 cups of whole milk until thickened. Spread the pudding over the cream cheese layer.
- Final Step: Top with the remaining whipped topping. Toast the coconut in the microwave in 10-second intervals until golden brown, then sprinkle it evenly over the dessert. Refrigerate before serving.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- Allowing the dessert to chill overnight enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg