coconut layered dessert
This is a delicious Coconut Dessert that's great for potlucks or holidays. I just made it again for Easter. Enjoy!
prep time
45 Min
cook time
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- CRUST
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup softened butter
- 1 cup chopped walnuts
- FIRST LAYER
- 8 ounces pkg. cream cheese ( don't use soft)
- 1 cup confectioners' sugar
- 1 - 8 ounces cool whip - thawed
- SECOND LAYER
- 3 packages coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
- 3 cups cold milk
- TOP LAYER
- 8 ounces cool whip - thawed
- 1 cup toasted coconut
How To Make coconut layered dessert
-
Step 11st layer Mix the flour, butter, sugar and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely. -
Step 22nd layer Beat the cream cheese,confectioner's sugar, and 8oz Cool Whip in a bowl together; then spread onto the cooled first layer crust. Refrigerate until chilled.
-
Step 33rd layer Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over the cream cheese layer and chill in refrigerator. Spread the Cool Whip on top of the pudding layer. Refrigerate.
-
Step 4In a skillet over low heat, spread 1 cup coconut evenly. Stir often as the coconut toasts. This won't take long. Make sure you watch it carefully as it will burn quickly of you don't keep moving it. You could also toast on a sheet pan in the oven. Sprinkle over cool whip topping. Place in refrigerator until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Category:
Other Desserts
Category:
Other Salads
Keyword:
#coconut
Keyword:
#Layered
Keyword:
#cake
Ingredient:
Non-Edible or Other
Method:
No-Cook or Other
Culture:
American
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