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Creamy Coconut Dessert



  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans


  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (12 ounce) container Cool Whip, thawed and divided
  • 4 cups cold milk
  • 3 (3.4 ounce) packages instant coconut cream pudding mix
  • 1/2 cup flaked coconut, toasted


  1. Heat oven to 325 degrees F. Grease a 13 x 9-inch baking dish.
  2. In a medium bowl, combine flour and sugar.
  3. Cut in butter until crumbly.
  4. Stir in pecans.
  5. Press into prepared baking dish.
  6. Bake for 20 to 25 minutes.
  7. Cool on a wire rack.
  8. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in one cup Cool Whip. Spread over the crust.
  9. In a separate bowl, whisk milk and pudding mixes for 2 minutes.
  10. Let stand for 2 minutes or until soft set.
  11. Spread over cream cheese mixture.
  12. Top with remaining Cool Whip.
  13. Sprinkle with coconut.
  14. Refrigerate for at least 6 hours before serving.

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