Ingredients:

  • 1 1/2 cups (180g) Graham Cracker Crumbs, finely ground
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 1/4 cup (50g) Granulated Sugar
  • 8 ounces (225g) Cream Cheese, softened
  • 1 cup (120g) Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups (360ml) Heavy Cream
  • 1 (3.4 ounce/96g) package Instant Coconut Cream Pudding Mix
  • 3 cups (720ml) Milk
  • 1 cup (85g) Shredded Coconut, sweetened
  • 1 1/2 cups (360ml) Heavy Cream
  • 2 tablespoons (25g) Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup (40g) Toasted Coconut Flakes, for garnish

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the baking dish.
  2. Make the Cream Cheese Layer: Beat softened cream cheese with powdered sugar and vanilla until smooth. Gradually beat in heavy cream until stiff peaks form. Spread evenly over the crust.
  3. Prepare the Coconut Pudding Layer: Whisk together instant coconut cream pudding mix and milk. Stir in shredded coconut. Let stand for 5 minutes to thicken. Spread evenly over the cream cheese layer.
  4. Make the Whipped Cream Topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the coconut pudding layer.
  5. Garnish and Chill: Sprinkle toasted coconut flakes over the top. Cover and refrigerate for at least 2-4 hours, or preferably overnight, to allow the layers to set.
  6. Serve and Enjoy: Cut into squares and serve chilled.