Coconut Cream Or Peanut Butter Dessert Recipe

Name: Coconut Cream Or Peanut Butter Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/2 cups Margarine; 1-1/2 cup Flour; FOR THE PUDDING:; 1 package (8 Oz. Package) Cream Cheese, Softened; 1/4 cups Sugar; 3 cups Milk; 2 boxes White Chocolate Instant Pudding Mix, Jello Brand (substitute Vanilla At Your Own Risk), 3 Ounce Box; 1 container Cool Whip Whipped Topping, Thawed, 8 Ounce Tub; FOR THE OPTIONAL FLAVOR COMBINATIONS:; 1/2 cups Toasted Coconut; 1/2 cups Smooth Peanut Butter; 1 cup Icing Sugar

Servings: persons

FOR THE CRUST:
1/2 cups Margarine
1-1/2 cup Flour
FOR THE PUDDING:
1 package (8 Oz. Package) Cream Cheese, Softened
1/4 cups Sugar
3 cups Milk
2 boxes White Chocolate Instant Pudding Mix, Jello Brand (substitute Vanilla At Your Own Risk), 3 Ounce Box
1 container Cool Whip Whipped Topping, Thawed, 8 Ounce Tub
FOR THE OPTIONAL FLAVOR COMBINATIONS:
1/2 cups Toasted Coconut
1/2 cups Smooth Peanut Butter
1 cup Icing Sugar

1
Preheat oven to 350 F.
2
For the crust: Mix margarine and flour together in a small bowl. Press into a 9x13 pan and bake for 15 minutes. Cool completely.
3
If you are doing a flavored dessert, see note below before proceeding with the pudding.
4
For the pudding: In a medium sized bowl beat the cream cheese until smooth, then add 1/4 cup sugar. Slowly beat in the milk, then add the instant pudding mix and beat for 2 minutes. Pour over the crust. Chill 2-4 hours but not overnight. Spread Cool Whip on top.
5
Note regarding the flavor options:
6
For a coconut cream dessert, sprinkle half of the coconut on the crust before adding the pudding layer. Then add the remaining half on top of the Cool Whip.
7
For a peanut butter dessert, process the peanut butter and icing sugar together to make crumbs. Sprinkle half on the crust before adding the pudding layer, then add the remaining half on top of the Cool Whip.
8
Note: this recipe can be doubled and made in a 13x18 (Costco) baker's half pan.

988

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CRUST:, 1/2 cups Margarine, 1-1/2 cup Flour, FOR THE PUDDING:, and more.

Yes, Coconut Cream Or Peanut Butter Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cream Or Peanut Butter Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions