COCONUT
CHEESECAKE NO BAKE DESSERT
8-10 SERVINGS
Coconut Cheesecake No Bake Dessert is an easy no bake recipe
filled with coconut cheesecake and a shortbread crust! It’s heavenly!
INGREDIENTS:
3 cups shredded sweetened coconut, divided
- 1 box (3.9 ounces) instant coconut pudding mix (may substitute vanilla, see note)
- 1 3/4 cups nonfat milk
- 2 boxes (5.3 ounces each) Walkers Shortbread Fingers
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 tub (8 ounces) Cool Whip (may substitute about 3 cups fresh whipped cream)
- 1/4 teaspoon coconut extract, optional
DIRECTIONS:
1.
Toast 1 cup of coconut in a medium skillet over
low heat. Stir almost constantly until the coconut begins to brown. Remove from
heat to a plate or bowl and let cool.
2.
Whisk pudding and milk in a medium bowl for
about 2 minutes. (There may still be some lumps from the coconut in the mix.)
Set aside to firm up.
3.
Make the crust: place the shortbread cookies in
a large gallon size resealable bag. Seal the bag except for 1” (to allow air to
escape) and roll the bag with a rolling pin to crush the cookies. There is no
need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup
of the crumbs for garnish, then pour the melted butter into the bag, squeezing
it to work it through the crumbs. Press the crust into a 9×9 pan.
4.
Place cream cheese in a large bowl. Beat it with
a hand mixer for 1 minute, until it’s smooth. Add the set pudding and mix until
mostly no lumps remain.
5.
Stir the coconut extract, if using, into the tub
of Cool Whip. Mix half the tub of Cool Whip into the pudding mixture, along
with 2 cups of coconut. Spread over crust. Top with remaining whipped topping
and sprinkle with reserved crushed cookies and toasted coconut.
6.
Cover and chill for at least 4 hours before
serving. This will last in the refrigerator for up to 3 days.
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