Lemon Coconut Cream Cheese Dessert

Instructions

Graham Cracker Crust
First, crush graham crackers in a resealable bag or food processor, then combine with melted butter and press firmly into an ungreased 9X13 pan. Place in fridge while you make the filling and whipped cream.

Lemon Coconut Pudding Layer
While the graham cracker crust chills in the fridge, make the lemon coconut cream cheese mixture.
Using a mixer, beat the cream cheese until creamy. Mix in the lemon pudding, followed by the powdered sugar and the shredded coconut until well combined.
Scoop filling onto prepared crust and smooth into an even layer.

Whipped Cream
Using a mixer, whip the heavy whipping cream until you start to get stiff peaks. Add the lemon juice or vanilla extract and powdered sugar and continue mixing into the whipped cream mixture until you get stiff peaks.

Add a layer of the whipped topping on top of the lemon coconut pudding and garnish with graham cracker crumbs, toasted coconut and lemon slices for a beautiful and delicious finish when serving.
Make sure to refrigerate for at least 4 hours or overnight before serving.

Notes
Other Options
We love this with fresh whipped cream, but you can also top this dessert with 2 – 8 oz containers or 6 cups of thawed whipped topping if you don’t want to make fresh whipped cream.
Add some pecans or walnuts in with the graham cracker crust for a nutty crunchy vibe or you can add them on top as a garnish.

Want another layer of delish? Add some Lucky leaf blueberry fruit filling or Lucky Leaf Strawberry fruit filling on top of the lemon coconut cream cheese filling for another flavor twist!
This dessert is served in a 9×13 baking dish, but if you want less servings, halve the recipe for an 8 or 9 inch baking pan.

Storing Layered Dessert – Prepare dessert 4 hours or overnight before serving. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.