Coconut Cream Lush
Coconut Cream Lush is a delectable no-bake dessert with four layers of creamy coconut goodness, perfect for any occasion.
Equipment
- 9x13 inch baking dish
- medium bowl
- large bowl
- hand mixer
- baking sheet
Ingredients
Crust
- 2 sleeves graham crackers, finely crushed
- ½ cup salted butter, melted
Cream Cheese Layer
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Pudding Layer
- 2 packages instant coconut cream pudding mix
- 3 ½ cups milk
Topping
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 1 cup sweetened coconut flakes, toasted
Instructions
Preparation
- Prepare a 9x13-inch baking dish by spraying lightly with non-stick spray. Set aside.
Crust
- In a medium bowl, combine the graham cracker crumbs and the melted butter. Mix until fully combined. Press the crumbs into the bottom of the prepared baking dish to form the crust. Refrigerate until the next layer is ready.
Cream Cheese Layer
- Prepare the cream cheese layer by using a hand mixer to combine the cream cheese, powdered sugar, and vanilla extract. Mix until combined and fluffy. About 3-4 minutes.
- Smooth the cream cheese layer evenly over the crust.
Pudding Layer
- Prepare the pudding layer by adding 2 packages of instant coconut pudding mix and the milk to a large bowl. Whisk until thickened. Pour over the cream cheese layer and smooth evenly.
Topping
- Spread the whipped topping evenly over the pudding layer. Refrigerate until the coconut flakes are ready.
- To toast the coconut, add 1 cup of sweetened coconut flakes to a baking sheet and place in a 350F-degree oven for 5 minutes, stirring in between, until the flakes are golden brown. Allow them to cool, then sprinkle over top of the whipped topping.
- Refrigerate the dessert for at least 1 hour.
Nutrition
Serving: 1sliceCalories: 409kcal
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