Coconut Cream Lush
This Coconut Cream Lush recipe is light, creamy and filled with coconut deliciousness. It's a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days. Author: Amanda Formaro Total Time: 1 35
Prep time:
Cook time:
Yield: ["24","24 slices"]
Serving size: 24
Calories per serving: 294
Ingredients:
Cook time:
Yield: ["24","24 slices"]
Serving size: 24
Calories per serving: 294
2 sleeves crackers finely ground
6 tablespoons unsalted butter melted and cooled
2 cups flour
1 cup unsalted butter melted and cooled
1/2 cup pecans finely chopped or food processor processed
1/4 cup sugar
16 ounces cream cheese softened to room temperature
1 cup sugar
2 tablespoons fresh squeezed lemon juice
2 (3.4-ounce) packages instant coconut cream pudding and pie filling mix
4 cups milk you can also do 3 1/2, if you want it a little thicker
8 ounces whipped topping Cool Whip or you can substitute the same amount whipped cream
1 cup unsweetened flaked coconut, toasted
Optional: finely chopped pecans sprinkled on top
Directions:
FOR NO BAKE CRUST:
Graham Cracker Crust: In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
BAKED CRUST:
Bottom Pecan Crust Layer (for baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
LAYERS:
Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
Coconut Cream Pudding Layer: In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped Topping & Toasted Coconut Garnish Layer: Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a foil-lined baking sheet in the toaster oven or oven (350 degrees F) for 5 minutes; you should toss the flakes halfway to ensure even toasting. Be careful not to burn the coconut flakes and toast them until they are golden light brown. When the coconut flakes are cool, sprinkle them all over the Coconut Cream Lush and reserve more for sprinkling on slices. Optionally, you can freeze the Coconut Cream Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Source: amandascookin.com
Graham Cracker Crust: In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
BAKED CRUST:
Bottom Pecan Crust Layer (for baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
LAYERS:
Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
Coconut Cream Pudding Layer: In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped Topping & Toasted Coconut Garnish Layer: Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a foil-lined baking sheet in the toaster oven or oven (350 degrees F) for 5 minutes; you should toss the flakes halfway to ensure even toasting. Be careful not to burn the coconut flakes and toast them until they are golden light brown. When the coconut flakes are cool, sprinkle them all over the Coconut Cream Lush and reserve more for sprinkling on slices. Optionally, you can freeze the Coconut Cream Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Source: amandascookin.com