Coconut Cream Sex in a Pan
This is the easiest coconut cream pie you will ever make. This coconut cream no bake dessert can be prepared in under an hour and requires no baking whatsoever, but still gives you the creamy coconut filling and sweet graham cracker crust that can make or break any coconut cream pie.
The filling uses pudding mix and the crust calls for only three ingredients, so both are super simple to make. This coconut dessert is so addicting that you may find yourself going back for seconds. You family and friends won't suspect how easy this dessert was to make.
Cooking Vessel Size10 x 7-inch Baking Dish
Ingredients
- 1 (12-ounce) can evaporated milk
- 1 cup water
- 2 box (3.4-ounce size) coconut cream instant pudding mix
- 2 cup frozen whipped topping, thawed
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- 2 cup graham cracker crumbs
- 1 stick butter, melted
- 2 tablespoon sugar
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- 1/2 cup flaked coconut
- 1 cup frozen whipped topping, thawed
- 1/4 cup hot fudge sundae topping
Instructions
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Combine evaporated milk and water and place in the refrigerator to chill for 5 minutes while you prepare the crust.
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Toss cracker crumbs, butter and sugar together in a bowl and then very lightly press into a 10 x 7 inch bake dish or baking pan.
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Place pudding mix into a large bowl, add the chilled milk and water and mix with an electric mixer for 2 minutes. Let stand until thickened (about 2 minutes), then fold in the 2 cups of whipped topping. Pour mixture over the crust in the serving dish and refrigerate for 2 hours.
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Spread the final cup of whipped topping over the pudding mixture and top with the toasted coconut. Chill until ready to cut into squares to serve.
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Warm the sundae topping slightly and drizzle over the top of each serving.