Coconut Cream Lush
Coconut Cream Lush is a heavenly dessert featuring creamy layers of coconut flavor atop a buttery graham cracker crust, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (about 12-14 graham cracker sheets)
- 2 tbsp granulated sugar
- 0.5 cups unsalted butter, melted
For the coconut cheesecake layer
- 16 oz cream cheese, softened (2-8 ounce blocks)
- 1 cup powdered sugar
- 1 tsp coconut extract
- 8 oz Cool Whip, thawed (for the cheesecake layer)
For the coconut pudding layer
- 2 boxes instant coconut cream pudding mix (3.4 oz each or a 6.8 oz box)
- 3 cups half-and-half (or whole milk)
Topping
- 8 oz Cool Whip (for the topping)
- 1 cup sweetened shredded coconut, toasted
Instructions
Prepare the Graham Cracker Crust
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture evenly into the bottom of a 9x13 inch baking dish. Set aside.
Make the Coconut Cheesecake Layer
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Add the coconut extract and mix until well combined. Fold in the 8 oz of Cool Whip gently. Spread this mixture over the graham cracker crust.
Prepare the Coconut Pudding Layer
- In another mixing bowl, whisk together the coconut cream pudding mix and half-and-half until thickened.
- Pour this pudding mixture over the cream cheese layer and spread evenly.
Add the Topping
- Gently spread another 8 oz of Cool Whip over the pudding layer. Sprinkle the toasted shredded coconut on top.
Chill and Serve
- Cover and refrigerate for at least 4 hours, or until set. Cut into squares and enjoy!
Notes
Store covered in the refrigerator and enjoy within 3 days. Do not freeze. For an elegant presentation, consider plating individual servings in dessert cups and garnish with extra toasted coconut or a sprig of mint.