Carol’S Coconut Cream Cheese Cake

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Servings: 2 Difficulty: Intermediate
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A luscious, no-bake layered dessert featuring a buttery crust, creamy cheese filling, and fluffy coconut pudding.
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This delightful Carol’s Coconut Cream Cheese Cake is a refreshing, no-bake dessert that layers a crumbly buttery crust with a rich cream cheese filling and a light, fluffy coconut pudding. The combination of textures&# 226;ÂÂcrunchy base, smooth cheese layer, and airy toppingâÂÂcreates a decadent treat that feels indulgent yet effortless to assemble. Perfect for potlucks, summer gatherings, or whenever you crave something sweet without turning on the oven. ItâÂÂs a nostalgic favorite that brings a tropical twist to classic cream cheese cakes, offering a balance of sweetness and creamy richness that disappears quickly from the serving platter.

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Carol’S Coconut Cream Cheese Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 436.8

Description

This delightful Carol's Coconut Cream Cheese Cake is a refreshing, no-bake dessert that layers a crumbly buttery crust with a rich cream cheese filling and a light, fluffy coconut pudding. The combination of textures&# 226;ÂÂcrunchy base, smooth cheese layer, and airy toppingâÂÂcreates a decadent treat that feels indulgent yet effortless to assemble. Perfect for potlucks, summer gatherings, or whenever you crave something sweet without turning on the oven. ItâÂÂs a nostalgic favorite that brings a tropical twist to classic cream cheese cakes, offering a balance of sweetness and creamy richness that disappears quickly from the serving platter.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In a medium bowl, combine flour, sugar, and chopped nuts (if using) until well mixed.
  3. Add softened butter or margarine to the dry ingredients and cut in until the mixture resembles coarse crumbs.
  4. Press the mixture firmly into the bottom of a well-greased 9x13 inch baking pan to form an even crust.
  5. Bake the crust for 15 minutes, then remove from oven and allow it to cool completely.
  6. In a small bowl, beat softened cream cheese, half of the thawed Cool Whip, and powdered sugar until smooth and creamy.
  7. Spread the cream cheese mixture evenly over the cooled crust to form the second layer.
  8. In a large mixing bowl, prepare the coconut instant pudding with milk exactly as directed on the package.
  9. Once the pudding is thickened, spread it evenly over the cream cheese layer.
  10. Fold the remaining Cool Whip into the pudding layer or spread it gently on top for extra fluffiness.
  11. Sprinkle shredded coconut evenly over the top of the dessert.
  12. Refrigerate for at least 2 hours, or until firm and ready to serve.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 436.8kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 91.2g31%
Dietary Fiber 3.2g13%
Sugars 0.4g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, cream cheese, cake, no bake, pudding, dessert, layered, summer, tropical, potluck, easy, sweet, cool whip, crust, chilled, instant pudding, homemade, family recipe, indulgent, refreshing
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