Try this Coconut Cream Dreamboat Dessert recipe
- 1/4 cup granulated sugar
- 36 golden oreo cookies
- 6 tbsp. butter melted {i use salted}
- 1 {8 oz} pkg. philadelphia cream cheese softened
- 2 tbsp. cold milk
- 12 oz. cool whip divided
- 2 {3.4 oz.} pkgs coconut cream instant pudding
- 3 & 1/4 cups whole milk
- 1 cup sweetened coconut flakes toasted {here is how i toast mine}
- Carbohydrate 8.30736666915045 g
- Cholesterol 1.943 mg
- Fat 5.08773750134081 g
- Fiber 0.560999978857624 g
- Protein 0.908879166816604 g
- Saturated Fat 4.35175158459779 g
- Serving Size 1 1 Serving (31g)
- Sodium 34.5780000136524 mg
- Sugar 7.74636669029282 g
- Trans Fat 0.227552916666426 g
- Calories 82 calories
Step-by-step
- 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 9x13 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.
Allowing the pudding layer to rest for precisely five minutes before spreading the final whipped topping prevents the starches from sliding over the cream cheese base while ensuring the structure holds its shape when sliced into fifteen portions. Successful layered desserts depend entirely on temperature management and mechanical precision, starting with pulsing the golden cookies into a uniform sand-like texture before introducing the melted butter.
- Process the cookies in a food processor until no large chunks remain, because stray large pieces will cause the 9x13 inch baking dish crust to crumble unevenly when portioned.
- Whip the softened cream cheese on medium-low speed with the sugar and two tablespoons of milk to aerate the dairy without incorporating too much air, which creates structural pockets.
- Whisk the instant pudding and whole milk constantly until soft peaks form, keeping in mind that substituting lower-fat milk will prevent the starches from setting properly due to insufficient fat content.
- Toast the sweetened coconut flakes in a dry skillet over medium-low heat while watching them constantly, as the high sugar content causes them to burn within seconds once they begin to color.
- Chill the assembled dish for the full four hours in the refrigerator, or accelerate the process with a one-hour stint in the freezer to firm up the layers for clean cuts.
Fresh coconut yields a firmer crunch and milder sweetness compared to the preserved sweetened flakes called for here, though it requires grating and drying to match moisture levels. Proper chilling transforms the soft starches into a cohesive, sliceable structure.
