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Easy Coconut Cream Lush Recipe

Yasser
A creamy, dreamy layered dessert with graham cracker crust, tangy cream cheese layer, velvety coconut pudding, and fluffy whipped topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 minutes
Servings 12
Calories 420 kcal

Ingredients
  

For the Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 12-14 sheets
  • 2 tablespoons granulated sugar
  • 0.5 cup unsalted butter melted

For the Cream Cheese Layer

  • 16 ounces cream cheese softened (2-8oz blocks)
  • 1 cup powdered sugar sifted
  • 1 teaspoon coconut extract
  • 8 ounces Cool Whip thawed

For the Coconut Pudding Layer

  • 6.8 ounces instant coconut cream pudding mix two 3.4oz boxes
  • 3 cups half-and-half or whole milk

For the Topping & Garnish

  • 8 ounces Cool Whip thawed
  • 1 cup sweetened shredded coconut toasted

Instructions
 

  • Preheat oven to 350ºF and line a baking sheet with a silicone mat. Spread shredded coconut evenly and toast for 8-10 minutes, stirring halfway, until golden. Watch closely to avoid burning.
  • Make the crust by mixing graham cracker crumbs, sugar, and melted butter. Press firmly into the 9×13 pan and freeze for 10 minutes to set.
  • Beat cream cheese, powdered sugar, and coconut extract until smooth. Gently fold in 8oz Cool Whip. Spread over the crust and freeze briefly to firm up.
  • Whisk pudding mix with half-and-half for 2 minutes until thickened. Carefully spread over the cream cheese layer using an offset spatula.
  • Top with the remaining Cool Whip and garnish generously with toasted coconut. Cover and refrigerate for at least 6 hours (or overnight) for clean slices.

Notes

For best results, chill the dessert for at least 6 hours before serving.