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Coconut Cream Lush with Fruity Dessert Vibes – fruity dessert recipes easy

I grew up in a house where desserts were a love language—and anything with whipped cream was basically a declaration of affection. Coconut Cream Lush? That was grandma’s secret weapon. It’d show up to family gatherings like Beyoncé at a concert—stunning, layered, and impossible to ignore. This no-bake wonder is everything a summer dessert should be: cold, creamy, and completely stress-free. Each bite is a mix of velvety coconut pudding and fluffy whipped topping on a buttery, golden crust. And don’t get me started on that toasted coconut crunch—because that’s the mic drop. If you’ve ever had one of those moments where you’re like, ‘Did I just eat half the pan?’—yes, yes you did. And I salute you. Whether you're sneaking bites straight from the fridge at midnight (no judgment), or proudly serving it after a backyard barbecue, this lush dessert fits the bill. It's sweet, it’s indulgent, and somehow—like all good things in life—it disappears way too fast. Perfect for anyone hunting fruity dessert recipes easy enough to make without breaking a sweat or a whisk.
Prep Time20 minutes
Cook Time10 minutes
Total Time3 hours
Cuisine: American
Keywords: creamy shrimp linguine recipe easy, easy healthy dessert recipes quick 3 ingredients desserts, easy recipes for teens to make, fruity dessert recipes easy, High Protein Ice Cream Ninja Creami, Melt In Your Mouth Chocolate Dessert, quick easy dessert recipes for one
Servings: 12 squares
Author: Elena

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 oz) container whipped topping (like Cool Whip), divided
  • 2 (3.4 oz) boxes instant coconut cream pudding mix
  • 2 1/2 cups cold milk
  • 1/2 cup sweetened shredded coconut, toasted

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix flour, softened butter, and chopped pecans until crumbly. Press into a 9x13 inch baking dish.
  3. Bake for 15–18 minutes, or until lightly golden. Let the crust cool completely.
  4. In another bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
  5. Spread the cream cheese mixture over the cooled crust.
  6. In a separate bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
  7. Pour pudding over cream cheese layer. Spread evenly.
  8. Top with the remaining whipped topping.
  9. Sprinkle with toasted coconut.
  10. Chill in the refrigerator for at least 2 hours before serving.

Notes

If you're short on time, buy a pre-made graham cracker crust and go wild with layering in a deep pie dish. Also, feel free to swap the coconut pudding with vanilla or banana—no rules here, just creamy freedom.