Chocolate Coconut Lush

This Chocolate Coconut Lush is a no-bake dessert that layers rich chocolate with creamy textures and a hint of coconut!

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Prep Time 15

Total Time 4

Servings: 8 servings

Course: Dessert

Cuisine: American

For the Base:

1 package chocolate wafer cookies - These will form the base and provide a crunchy contrast to the creamy filling.

For the Cream Cheese Layer:

8 ounces cream cheese - softened
1 cup confectioners' sugar - Sweetness is key, and this ingredient helps achieve that perfect balance.
2 large eggs - lightly beaten
1 container Cool Whip - thawed

For the Pudding Layer:

For the Topping:

Instructions:

Begin by crushing the chocolate wafer cookies into fine crumbs. Press the crumbs into the bottom of your 9x13 inch baking dish to form an even layer.
In a dry skillet over medium heat, toast the shredded coconut until it’s golden brown. Set aside to cool.
In a mixing bowl, beat the softened cream cheese and confectioners' sugar together until smooth. Add the lightly beaten eggs and mix until well combined. Fold in half of the thawed Cool Whip and spread this mixture over the chocolate wafer crust.
In another bowl, combine the instant chocolate pudding mix with the coconut milk. Whisk until smooth and thickened, then spread this layer over the cream cheese mixture.
Top the chocolate pudding layer with the remaining Cool Whip. Sprinkle the toasted coconut evenly over the top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Cut into squares and serve chilled.

Be sure to soften the cream cheese completely before mixing to avoid lumps.
For extra flavor, add a splash of vanilla extract to the cream cheese mixture.
Let the dessert chill for longer than the minimum recommended time for optimal texture.
Garnish with extra toasted coconut or chocolate shavings for a beautiful presentation.