Coconut Cream Dreamboat Dessert
This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like its title - a dream.
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36
Golden Oreo Cookies
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6
Tbsp.
butter
melted {I use salted}
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1
{8 oz} pkg. Philadelphia Cream Cheese
softened
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1/4
cup
granulated sugar
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2
Tbsp.
cold milk
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12
oz.
Cool Whip
divided
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2
{3.4 oz.} pkgs Coconut Cream instant pudding
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3
& 1/4 cups whole milk
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1
cup
sweetened coconut flakes
toasted {Here is how I toast mine}
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In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
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Press the mixture into a 9x13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
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In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
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With a spatula, fold in 1 & 1/4 cups cool whip until completely uniform. Spread this mixture evenly over your crust.
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In another medium bowl, combine the 3 & 1/4 cups milk with both of the pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer.
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Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top.
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Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it.
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Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.