Coconut Cream Dreamboat Dessert

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Coconut Cream Dreamboat Dessert

Ingredients:
36 Golden Oreo Cookies
6 Tbsp. butter, melted {I use salted}
1 {8 oz} pkg. Philadelphia Cream Cheese, softened
¼ cup granulated sugar
2 Tbsp. cold milk
12 oz. Cool Whip, divided
2 {3.4 oz.} pkgs Coconut Cream instant pudding
3 & ¼ cups whole milk
1 cup sweetened coconut flakes, toasted {Here is how I toast mine}

Directions:
In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
Press the mixture into a 9×13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
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.
With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.
In another medium bowl, combine the 3 & ¼ 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.
Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top.
Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it.
Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.

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