Indulging in the ultimate Coconut Cream Pie Deluxe tonight! 🥥🍰 Sweet, creamy, and utterly irresistible. Who else loves a good coconut dessert?
Ingredients:
1 cup walnuts, chopped fine
1 cup all-purpose flour
1 stick butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
16 oz Cool Whip lite, thawed
3 3/4 cups half and half
2 packages coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 cup shredded coconut
Directions:
Preheat oven to 350 degrees.
Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts thoroughly. Spray a 13 x 9 glass pan lightly and press the mixture evenly into the bottom. Bake for 13-15 minutes until slightly brown on the edges. Allow to cool completely.
Toast 1 cup shredded coconut in a small skillet lightly. Set aside to cool.
Beat 1 package softened cream cheese with 1 cup powdered sugar until fluffy. Fold in 1/3 of the whipped topping and set aside.
After the crust has cooled, spread the Cool Whip/cream cheese mixture onto the crust smoothly.
In a heavy bottom pot, whisk both packages of coconut cream pudding and half and half. Slowly bring to a boil, being careful not to burn. Set aside to cool.
Spread the cooled pudding onto the crust mixture, then spread the rest of the Cool Whip on top.
Sprinkle with toasted coconut. Chill for at least two hours or overnight.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes + chilling
Kcal: 350 kcal (approx.) | Servings: 12-14 servings
