Ingredients:

  • 1 ½ cups (150g) crushed shortbread cookies (like Walkers)
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (115g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (227g) whipped topping, thawed (like Cool Whip)
  • 1 (5.1 ounce) package (145g) instant coconut cream pudding mix
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) shredded sweetened coconut, divided
  • 8 ounces (227g) whipped topping, thawed
  • ¼ cup (25g) shredded sweetened coconut, toasted

Instructions:

  1. In a medium bowl, combine crushed shortbread cookies and melted butter. Press firmly into the bottom of the 9x13 inch baking dish. Chill in the refrigerator for at least 1 hour to set.
  2. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. Gently fold in 8 ounces of thawed whipped topping.
  3. Spread the cream cheese mixture evenly over the chilled cookie crust.
  4. In a separate large bowl, whisk together the instant coconut cream pudding mix and milk until smooth. Let stand for 5 minutes to thicken slightly. Stir in ½ cup (120ml) of the shredded sweetened coconut.
  5. Carefully spread the coconut pudding mixture evenly over the cream cheese layer.
  6. Spread the remaining 8 ounces of thawed whipped topping evenly over the coconut pudding layer.
  7. Sprinkle the top with the toasted shredded coconut. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving (or preferably overnight).