Easy Coconut Cream Delight recipe!!!

And all these years later I have remembered and dreamed about its deliciousness.
No kidding. It’s just one of those desserts that stays with you!
A few days ago, I was browsing my pinterest boards and saw this recipe, and let me tell you, this dessert was as good as I remembered it. Nice, light tasting and perfect for hot summer days, plus there’s a lot of it so it’s great for feeding a crowd too. And besides being delicious, one of the greatest things about Coconut Cream Delight, is that you can make it up to 2 days ahead of time, which makes entertaining so easy!

Ingredients

1/2 cup butter,softened
1 cup walnuts/pecans, chopped and divided
1 cup all-purpose flour
1 cup powdered sugar
1 (8 oz.) cream cheese, softened
1 (12oz.) Cool Whip, divided
2 cups milk
2 (3.5 oz) coconut cream instant pudding mix

Instructions

Preheat oven to 350 degrees.
Layer 1: Mix the flour, butter and half of walnuts/pecans together.
Press into 9×13 pan and bake for 15 minutes at 350 degrees, cool it well.
Layer 2: Mix the cream cheese, powdered sugar and 1 cup of the cool whip, pour over cooled crust.
Place into the refrigerator while you prepare the next layer.
Layer 3: Mix the milk and pudding mix until it becomes smooth.
Put it over the cream cheese layer.
Place into the refrigerator and chill until set.
Layer 4: Spread remaining cool whip over the top, and sprinkle with remaining walnuts/pecans.
Cool for the minimum of 3 hours.

Easy Coconut Cream Delight recipe!!!

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup 1/2 butter,softened

• 1 cup 1 walnuts/pecans, chopped and divided

• 1 cup 1 all-purpose flour

• 1 cup 1 powdered sugar

• 1 1 cream cheese, softened

• 1 1 Cool Whip, divided

• 2 cups 2 milk

• 2 2 coconut cream instant pudding mix

Directions

• Preheat oven to 350 degrees.
• Layer 1: Mix the flour, butter and half of walnuts/pecans together.
• Press into 9×13 pan and bake for 15 minutes at 350 degrees, cool it well.
• Layer 2: Mix the cream cheese, powdered sugar and 1 cup of the cool whip, pour over cooled crust.
• Place into the refrigerator while you prepare the next layer.
• Layer 3: Mix the milk and pudding mix until it becomes smooth.
• Put it over the cream cheese layer.
• Place into the refrigerator and chill until set.
• Layer 4: Spread remaining cool whip over the top, and sprinkle with remaining walnuts/pecans.
• Cool for the minimum of 3 hours.

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