Ingredients
– 2 packages regular graham crackers finely ground for the no-bake crust
– 5 to 8 tablespoons unsalted butter melted and cooled for the no-bake crust
– 2 cups all-purpose flour for the baked crust option
– 1 cup unsalted butter melted and cooled for the baked crust option
– 1/2 cup finely chopped or food processor-processed pecans for the baked crust option
– 1/4 cup granulated white sugar for the baked crust option
– 2 (8-ounce) packages cream cheese softened to room temperature for the cream cheese layer
– 1 cup granulated white sugar for the cream cheese layer
– 1 to 2 tablespoons fresh squeezed lemon juice for the cream cheese layer
– 2 (3.4-ounce) packages instant coconut cream pudding mix for the coconut cream pudding layer
– 4 cups milk (or 3 1/2 cups for a thicker consistency) for the coconut cream pudding layer
– 1 (8-ounce) container whipped topping or substitute the same amount of whipped cream for the whipped topping and toasted coconut garnish layer
– 1 cup unsweetened coconut flakes toasted for the whipped topping and toasted coconut garnish layer
– Optional finely chopped pecans for sprinkling on top for the whipped topping and toasted coconut garnish layer
Instructions
1-First, prepare your crust. For the no-bake option, mix the melted and cooled unsalted butter with the finely ground graham crackers and press it into a 9 x 13-inch pan, then chill it. If you’re going with the baked version, preheat your oven to 350°F, combine the all-purpose flour, melted and cooled unsalted butter, finely chopped pecans, and granulated white sugar, press into the pan, and bake for 20-25 minutes until golden. Let it cool completely before moving on.
2-Next, tackle the cream cheese layer by blending the softened cream cheese, granulated white sugar, and fresh squeezed lemon juice until smooth, then spread it evenly over the crust. Follow that with the coconut cream pudding layer: whisk the milk with the instant coconut cream pudding mix until thickened, about 4-5 minutes, and layer it on top.
3-Finally, add the whipped topping and garnish by spreading the whipped topping over the pudding, toasting the unsweetened coconut flakes at 350°F for 5 minutes while tossing halfway, and sprinkling them on top along with any optional pecans. Chill the whole thing for the flavors to set. Remember, adapt for dietary needs, like using agar-agar if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧹 Use an offset spatula and clean between layers to keep layers neat.
❄️ Freeze overnight to achieve clean slices; cut gently with a sharp knife.
🥥 Toasted coconut flakes add a crunchy texture contrast to the creamy layers.
- Prep Time: 15 minutes
- Bake & Chill Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 389
- Sugar: 24g
- Sodium: 213mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg