Coconut Cream Lush

Instructions

1. Prepare the Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
2. Press firmly into a 9×13 inch baking dish.
3. For a firmer crust, bake at 350°F (175°C) for 8-10 minutes. Cool completely. For no-bake, chill for 20 minutes.

2. Make the Cream Cheese Layer

1. Beat softened cream cheese and powdered sugar until smooth.
2. Fold in 1 cup whipped topping.
3. Spread over the cooled crust.

3. Prepare the Coconut Pudding Layer

1. Whisk pudding mix and cold milk until thickened (about 2 minutes).
2. Spread over the cream cheese layer.

4. Add the Whipped Topping

1. Spread remaining whipped topping evenly over the pudding layer.

5. Toast the Coconut

1. Toast shredded coconut in a skillet over medium heat, stirring frequently until golden brown. Watch carefully!
2. Cool before sprinkling over the top.

6. Chill and Serve

1. Cover and refrigerate for at least 4 hours, or overnight.
2. Slice and serve cold.

Tips & Variations

Tips:

• Let layers set firmly for best results.
• Fresh coconut adds extra tropical flavor.
• Make ahead – tastes even better the next day!
• Try Oreos or shortbread for a different crust.

Variations:

• Pineapple Coconut Lush: Add a layer of drained crushed pineapple above the cream cheese.
• Chocolate Coconut Lush: Use chocolate pudding instead of coconut.
• Almond Joy Lush: Add chopped almonds and mini chocolate chips with the toasted coconut.

Storage

• Refrigerate: Up to 3 days.
• Freeze: Up to 1 month. Thaw overnight in the refrigerator.

FAQs

Q: Can I use homemade whipped cream?

A: Yes! Whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.

Q: Can I make this gluten-free?

A: Yes! Use gluten-free graham crackers or cookies.

Q: How do I toast coconut?

A: A skillet works best, or toast on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring often.

Enjoy! This Coconut Cream Lush is sure to be a hit.