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Coconut Cream Delight

SweetDiner-StylePotluck

Time: 1 hour 30 minutes

Yield: 14 servings

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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!

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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.

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