Description
A rich and creamy no-bake dessert with layers of coconut cheesecake, coconut pudding, whipped topping, and a buttery graham cracker crust—topped with golden toasted coconut for the perfect tropical treat.
Ingredients
Graham Cracker Crust:
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1½ cups graham cracker crumbs (12–14 sheets)
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2 tbsp granulated sugar
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½ cup unsalted butter, melted
Coconut Cheesecake Layer:
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 tsp coconut extract
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8 oz Cool Whip, thawed
Coconut Pudding Layer:
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2 (3.4 oz) boxes instant coconut cream pudding mix (or one 6.8 oz box)
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3 cups half-and-half (or whole milk)
Topping & Garnish:
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8 oz Cool Whip
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1 cup sweetened shredded coconut, toasted
Instructions
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Spray a 9×13” pan with non-stick spray. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and freeze.
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Toast shredded coconut at 350°F for 8–10 minutes until golden, stirring halfway. Let cool.
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Beat cream cheese, powdered sugar, and coconut extract until smooth. Fold in 8 oz Cool Whip. Spread over crust and briefly freeze.
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Whisk pudding mix with half-and-half until thickened. Spread over cheesecake layer.
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Top with remaining Cool Whip and sprinkle with toasted coconut. Chill for 6 hours or overnight.
Notes
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Use instant pudding only.
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For deeper coconut flavor, swap half-and-half with canned coconut milk.
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Chill between layers for cleaner slicing.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Tropical