This Coconut Cream Dessert has to be one of my family’s favorite desserts. Cool and creamy, it is perfect for serving on hot summer days. If you aren’t a huge fan of coconut, just skip the toasted coconut on top (like I did!).
Ingredients
- 1 c. flour
- 2 Tbsp. sugar
- 1/2 c. margarine
- 1 (8 oz.) pkg. cream cheese, softened
- 1 c. powdered sugar
- 1 (8 oz.) carton whipped topping
- 3 (3.4 oz.) pkg. instant coconut cream pudding
- 3 c. milk
- 1 (8 oz.) carton whipped topping
- 3/4 c. flaked coconut, toasted
Directions
For Layer 1:
Combine flour, sugar, and margarine until crumbly; press evenly into 9x13 inch pan. Bake at 375 degrees for about 15 minutes, or until lightly browned. Cool completely.
For Layer 2:
In medium mixing bowl, beat cream cheese and powdered sugar with mixer until well blended. Gently stir in whipped topping. Spread over cooled crust.
For Layer 3:
In medium mixing bowl, beat pudding mixes and milk with mixer or wire whisk until thickened. Pour evenly over cream cheese layer.
For Layer 4:
Spread whipped topping over pudding layer. Cover and refrigerate until ready to serve (at least two hours).
For Layer 5:
Just before serving, top with toasted coconut. Makes 12-15 servings.
http://contentedathome.com/2012/07/coconut-cream-dessert/Find more recipes at Tasty Tuesday, Tempt My Tummy Tuesday, Try a New Recipe Tuesday, and Kids in the Kitchen.
Oh my! This looks SO good! I am for sure going to try it and soon.
Thanks for linking up with “Try a New Recipe Tuesday!” I hope you and your family are well and enjoying your summer.
I can understand why this is one of your family’s favorites!
Looks like a dessert Grandpa would love….being he is a coconut lover. Sounds like a similar transformation of the chocolate delight we make.
this looks great.
Debi
My mouth is watering…thanks for sharing.