How to Make Coconut Cream Lush
Spray a 9×13 baking dish with non-stick spray. Combine the graham crackers, granulated sugar, and melted butter in a medium bowl. Press the crumb mixture firmly and evenly into the prepared pan. Place it in the freezer while you prepare the next layer.
In a 350ºF oven toast 1 cup shredded coconut spread in a single layer on a small baking sheet for about 10 minutes stirring halfway through. Watch closely as the coconut can burn quickly.
In another large mixing bowl whisk the instant coconut cream pudding mix with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding layer over the top of the cheesecake layer, all the way to the edges.
Spread the remaining container of Cool Whip over the top, sprinkle the toasted coconut flakes over the top, cover, and refrigerate for at least 6 hours up to overnight before serving.
Tips
Be sure the cream cheese is softened to avoid lumps. Leave at room temperature for at least 2 hours.
If using sheets of graham cracker cookies, place them in the food processor and pulse on high until they are fine crumbs.
Use an offset spatula for even layers that spread to the edges of the pan.
Lush desserts are perfect make-ahead desserts! They are best when chilled overnight. So plan to allow for the refrigeration time.
To achieve clean slices, run a sharp knife under warm water slice and wipe clean after each cut.
