Coconut Cream Cheesecake Lasagna--delectable layers of crushed Golden Oreos, a cream cheese filling, coconut cream pudding, whipped topping, and toasted coconut--crunchy, velvety, and airy... How could it not become a favorite dessert?
Coconut Cream Cheesecake Lasagna
1 regular-sized (14.3 oz.) package Golden Oreo Cookies (not Double Stuff)--about 36 cookies
6 tbsp. butter, melted
1 (8 oz.) cream cheese or Neufchatel cheese, softened
2 (8 oz.) containers of whipped topping, thawed
1 cup powdered sugar
2 (3.4 oz.) packages instant coconut cream pudding
3 cups cold milk
1 cup toasted coconut (directions below)
Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin. Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.
Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin. Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.
Beat the cream cheese with a mixer until light and fluffy. Add 1 container of whipped topping and the powdered sugar and mix until well blended. Spread this mixture onto the Oreo crust.
In a large bowl, combine the coconut cream instant pudding with the milk. With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken. Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.
Spread the other container of whipped topping on top, and then sprinkle with desired amount of toasted coconut. Chill for 4 hours before serving. Store in refrigerator.
Toasted Coconut: Preheat oven to 325 degrees. Spread 1 cup coconut (or desired amount) onto a baking sheet and bake until light brown (about 10-15 minutes). Stir every two - three minutes. Cool and sprinkle over dessert.
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*Coconut Cream Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the toasted coconut right before serving.
*Recipe created and generously shared by Dianna Yancey.
*Coconut Cream Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the toasted coconut right before serving.
*Recipe created and generously shared by Dianna Yancey.
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