Easy Coconut Cream Delight Recipe

This no-fuss dessert is creamy, nutty, and irresistibly good! With its buttery crust, smooth cream cheese layer, coconut pudding filling, and whipped topping, it’s perfect for potlucks, holidays, or anytime you want a sweet treat that feels special without being complicated.

🛒 Ingredients

For the Crust:

• ½ cup butter, softened

• 1 cup walnuts or pecans, chopped (divided)

• 1 cup all-purpose flour

For the Cream Layer:

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 container (8 oz) whipped topping (Cool Whip), divided

For the Pudding Layer:

• 2 packages (3.4 oz each) instant coconut cream pudding mix

• 3 cups cold milk

For Garnish:

• Remaining whipped topping

• Toasted coconut flakes

• Extra chopped nuts (optional)

👩‍🍳 Instructions

Step 1 – Make the Crust

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine softened butter, flour, and half of the chopped nuts.

3. Press mixture evenly into a 9×13-inch baking dish.

4. Bake for 15–18 minutes, or until lightly golden.

5. Let cool completely.

Step 2 – Make the Cream Layer

1. Beat cream cheese and powdered sugar until smooth.

2. Fold in half of the whipped topping.

3. Spread evenly over the cooled crust.

Step 3 – Make the Pudding Layer

1. In a large bowl, whisk pudding mixes with cold milk until thickened.

2. Spread over the cream cheese layer.

Step 4 – Finish & Chill

1. Top with remaining whipped topping.

2. Sprinkle toasted coconut and the rest of the nuts over the top.

3. Refrigerate at least 2 hours before serving (overnight is best for firm layers).

💡 Tips & Variations

• Swap coconut cream pudding with vanilla pudding + 1 tsp coconut extract if you can’t find it.

• For extra richness, drizzle with melted chocolate or caramel before serving.

• Toast the coconut in the oven for a nutty, golden crunch.