Description
A delightful dessert that combines creamy cheesecake, sweet coconut, and a crunchy Nilla wafer crust for a tropical indulgence.
Ingredients
Scale
- 1 package coconut pudding mix
- 1 cup milk
- 8 oz cream cheese, softened
- 1 cup whipped cream or whipped topping
- 1 package Nilla wafer cookies
- 1/2 cup unsweetened shredded coconut
- Coconut flakes for garnish (optional)
Instructions
- Combine the coconut pudding mix and milk in a mixing bowl. Whisk until it thickens.
- Beat the softened cream cheese until smooth and fluffy.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Mix the thickened coconut pudding into the cream cheese and whipped cream mixture.
- Crush the Nilla wafers and spread the crumbs in a pie dish to form the crust.
- Pour the coconut cheesecake mixture into the prepared crust.
- Refrigerate the pie for at least four hours or overnight to let it set.
- Sprinkle shredded coconut on top before serving.
Notes
Use room temperature cream cheese for a smooth texture. Don’t skip the chill time for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg