Description

Coconut Cream Lush is a decadent, no-bake layered dessert featuring a buttery graham cracker crust, creamy layers of cream cheese and whipped topping, and a luscious coconut and vanilla pudding mixture, topped with toasted shredded coconut. Perfectly chilled to set, this dessert offers a dreamy tropical flavor profile that’s light, fluffy, and irresistibly creamy.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)

Pudding Layer

1 (3.4 oz) box instant coconut pudding mix
1 (3.4 oz) box instant vanilla pudding mix
3 cups cold milk
1 1/2 cups whipped topping

Topping

1 cup shredded coconut, toasted
Extra whipped topping or coconut flakes for garnish (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9×13 inch baking dish to form an even crust. Place the crust in the refrigerator to chill while preparing the next layers.
Make the Cream Cheese Layer: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this mixture evenly over the chilled graham cracker crust and return the dish to the refrigerator.
Prepare the Pudding Layer: In a separate bowl, whisk together the instant coconut pudding mix, instant vanilla pudding mix, and cold milk until thickened, about 2 minutes. Once thickened, fold in 1 1/2 cups of whipped topping until smooth and fluffy.
Assemble the Dessert: Spread the pudding mixture evenly over the cream cheese layer. Sprinkle the toasted shredded coconut evenly over the top. Optional: add extra whipped topping or a few coconut flakes for garnish for an appealing presentation.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set properly and the layers to meld together.
Serve: Slice into 12 servings and enjoy chilled. This dessert is best served cold to maintain its creamy, luscious texture.

Notes

To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning, until golden.
For a dairy-free version, substitute dairy-free cream cheese and whipped topping.
Be sure to chill the dessert for at least 4 hours to ensure the pudding layers set well.
Use full-fat ingredients for best creamy texture and flavor.
This dessert is best eaten within 2-3 days for optimal freshness.