5.0
(3)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Step 2
Heat 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Step 3
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 1 tablespoon granulated sugar and 1/8 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse until combined, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs, the sugar, salt, and melted butter together in a medium bowl.)
Step 4
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Step 5
Add 1/4 cup of the powdered sugar and the remaining 1/4 teaspoon of the kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until light and very fluffy, about 3 minutes. Add 2 cups of the cold heavy cream, 1 (3.4-ounce) box instant vanilla pudding pie and filling mix, 1/4 cup of the unsweetened shredded coconut, and 1 tablespoon coconut extract. Beat on medium-low speed until combined, about 1 minute.
Step 6
Dollop the cream cheese mixture into the baking dish and spread into an even layer.
Step 7
Place the remaining 1 cup cold heavy cream and remaining 1/4 cup powdered sugar in a second large bowl. (If using a stand mixer, wash and dry the bowl and use it to whip the cream.) Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Step 8
Dollop the whipped cream over the cream cheese mixture and spread into an even layer. Cover and refrigerate for at least 1 hour or up to overnight. Meanwhile, toast the remaining 1/4 cup unsweetened shredded coconut in a small skillet over medium-low heat, stirring regularly, until golden brown, 3 to 5 minutes. Transfer to a small bowl and let cool completely. Cover with plastic wrap or transfer to an airtight container and store at room temperature until ready to serve.
Step 9
When ready to serve, sprinkle the toasted coconut over the top. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.
Your folders
thekitchn.com
5.0
(1)
Your folders
beyondfrosting.com
5.0
(2)
Your folders
thekitchn.com
Your folders
thekitchn.com
Your folders
thekitchn.com
Your folders
adventuresofmel.com
4.5
(16)
10 minutes
Your folders
flouronmyfingers.com
4.5
(36)
Your folders
thekitchn.com
4.5
(2)
Your folders
allourway.com
5.0
(7)
Your folders
food.com
5.0
(16)
Your folders
asouthernsoul.com
4.5
(4)
Your folders
taste.com.au
4.5
(18)
Your folders
divaliciousrecipes.com
5.0
(1)
Your folders
minimalistbaker.com
4.8
(99)
5 minutes
Your folders
veggiesociety.com
5.0
(1)
Your folders
cooked.wiki
Your folders
mindovermunch.com
Your folders
allnutritious.com
5.0
(1)
Your folders
ohsweetbasil.com
4.2
(37)