Ingredients
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 package (3.4 ounces) instant coconut pudding mix
- 2 cups cold milk
- 1 container (8 ounces) whipped topping, thawed
- 1/4 cup toasted coconut flakes, for garnish
Feel free to experiment with a gluten-free graham cracker crust if needed, or swap out the whipped topping for homemade whipped cream if you’re up for a little extra whisking.
Instructions
- In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9×13 inch pan to form a crust. Refrigerate for 15 minutes to set.
- Meanwhile, toast the shredded coconut in a skillet over medium heat until golden brown, stirring frequently to prevent burning. Set aside to cool.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Spread this mixture over the chilled crust.
- In another bowl, whisk together the instant coconut pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding over the cream cheese layer.
- Gently fold half of the toasted coconut into the whipped topping, then spread it over the pudding layer.
- Sprinkle the remaining toasted coconut flakes on top as a garnish. Refrigerate the lush for at least 4 hours, or overnight, to allow the layers to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International