Easy Coconut Cream Delight recipe!!!



For Layer 1:

  • 1/2 cup butter, softened
  • 1/2 cup walnuts/pecans, chopped and divided
  • 1 cup all-purpose flour

For Layer 2:

  • 1 cup powdered sugar
  • 1 (8 oz.) cream cheese, softened
  • 1 cup Cool Whip (from the 12 oz. container), divided

For Layer 3:

  • 2 cups milk
  • 2 (3.5 oz) coconut cream instant pudding mix


Layer 1:

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a bowl, mix together the softened butter, half of the chopped walnuts/pecans, and the all-purpose flour.
  3. Press this mixture into a 9×13-inch baking pan.
  4. Bake the crust in the preheated oven for 15 minutes.
  5. Allow the crust to cool completely.

Layer 2:

  1. In a separate mixing bowl, combine the cream cheese, powdered sugar, and 1 cup of the Cool Whip (from the 12 oz. container).
  2. Pour this mixture over the cooled crust from Layer 1.
  3. Place the pan into the refrigerator while you prepare the next layer.

Layer 3:

  1. In another bowl, mix together the milk and the coconut cream instant pudding mix.
  2. Pour this pudding mixture over Layer 2 in the pan.


  1. Spread the remaining Cool Whip (from the 12 oz. container) over the top.
  2. Sprinkle the remaining chopped walnuts/pecans over the Cool Whip.

Final Steps:

  1. Refrigerate the dessert for a few hours or until it is set.
  2. Cut into squares and serve chilled.


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