About
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
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch baking dish with nonstick cooking spray.
Step 3 -In a medium bowl, add the graham cracker crumbs and the melted butter and mix until it is fully combined.
Step 4 -Press the graham cracker crumbs into the bottom and up the sides of the prepared baking dish.
Step 5 -Cover the baking dish and refrigerate the crust until ready to use.
Step 6 -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.
Step 7 -Spread the cream cheese mixture over the chilled crust.
Step 8 -In a second large bowl, add the coconut pudding mix and the milk and whisk until it has thickened.
Step 9 -Pour the coconut pudding over the cream cheese layer and evenly cover it with the Cool Whip.
Step 10 -Place the baking dish in the refrigerator until ready to serve.
Step 11 -Spread the coconut flakes over an 18x26-inch baking sheet and bake, stirring frequently, until they are golden-brown, about 5 minutes.
Step 12 -Transfer the baking sheet to a wire rack and let the coconut flakes cool completely.
Step 13 -Sprinkle the toasted coconut over the Cool Whip topping.
Step 14 -Refrigerate the coconut dessert for at least 1 hour and up to overnight.
Step 15 -Serve.
