Coconut Delight
If you’re a coconut fan, you’re going to go crazy over this Coconut Delight dessert! It's easy to make with less than 10 ingredients and is partially no-bake thanks to the fridge.
Ingredients
- 4 tablespoonssalted butter (melted)
- 1 ½ cupscrushed pecan sandies cookies
- 8 ouncepackage cream cheese (softened )
- ½ cup2 tbsp powdered sugar (divided)
- 1 teaspoonpure vanilla extract (divided)
- 8 ouncesheavy whipping cream
- 3 ⅜ ouncebox instant coconut cream pudding
- 1 ½ cupsmilk
- ½ cuptoasted coconut
Directions
- 1
Preheat the oven to 350°F.
- 2
Lightly spray the bottom only of a 2-quart baking, 8”x8” or 9"x9" pan with cooking spray. In a small bowl, mix together crushed cookies and melted butter. Press in an even layer in the bottom of the pan. Bake for 10-14 minutes or until lightly browned. Remove from the oven and cool.
- 3
In a large bowl, with an electric mixer whip heavy whipping cream, 2 tablespoons of the powdered sugar, and 1/2 teaspoon of the vanilla extract on high speed until stiff peaks form. Set aside.
- 4
In another medium bowl, blend the cream cheese, remaining powdered sugar and remaining vanilla extract until smooth. Once combined well, add half of the whipped cream to the cream cheese mixture. Mix on low speed until blended. Spread evenly onto the cooled crust.
- 5
In the same medium bowl, whip together the instant coconut pudding mix and milk until thickened but still pourable. Spread the pudding layer evenly over the cream cheese layer.
- 6
Dollop the remaining whipped topping on top of the coconut cream layer and spread evenly.
- 7
Sprinkle with toasted coconut.
- 8
Cover with plastic wrap and chill at least 4 hours before cutting.