Description
A refreshing and creamy dessert perfect for summer gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping, thawed
- 1 cup coconut cream
- 1 cup shredded coconut, toasted
- 1 cup milk
- 1 (3.4 oz) package instant vanilla pudding mix
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch baking dish.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
- Spread the cream cheese mixture over the crust.
- In a separate bowl, whisk together the milk and instant vanilla pudding mix until thickened. Spread over the cream cheese layer.
- Top with the remaining whipped topping and sprinkle with toasted coconut.
- Refrigerate for at least 4 hours before serving.
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Notes
- For a stronger coconut flavor, use coconut milk instead of regular milk.
- Can be made a day in advance for best results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg