Coconut Layered Dessert

Name: Coconut Layered Dessert
Prep time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: CRUST; 1 c flour; 2 Tbsp sugar; 1/2 c softened butter; 1 c chopped walnuts; FIRST LAYER; 8 oz pkg. cream cheese ( don't use soft); 1 c confectioners' sugar; 1 - 8 oz cool whip - thawed; SECOND LAYER; 3 pkg coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each); 3 c cold milk; TOP LAYER; 8 oz cool whip - thawed; 1 c toasted coconut

By Cassie *
@1lovetocook1x

This is a delicious Coconut Dessert that's great for potlucks or holidays. I just made it again for Easter.

Enjoy!

Rating:

★★★★★ 4 votes5

Comments:

26 Comments

Serves:

Prep:

45 Min

Method:

No-Cook or Other

Ingredients

CRUST
1 c

flour
2 Tbsp

sugar
1/2 c

softened butter
1 c

chopped walnuts
FIRST LAYER
8 oz

pkg. cream cheese ( don't use soft)
1 c

confectioners' sugar
1 - 8 oz

cool whip - thawed
SECOND LAYER
3 pkg

coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
3 c

cold milk
TOP LAYER
8 oz

cool whip - thawed
1 c

toasted coconut
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How to Make Coconut Layered Dessert

Step-by-Step

1st 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.
2nd 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.
3rd 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.
In 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.