Coconut Cream and Chocolate Dessert

I have a new thing for black bottom desserts.  Chocolate layers are just so scrumptious.

First, there was Black Bottom Peanut Butter Pie.

And now there’s this dessert with a layer of coconut cream filling over over a chocolate cream cheese layer.

It’s a variation of a popular dessert that goes by many names.  That recipe is often made with chocolate pudding, but can also be made with lemon.  Both are wonderful.  I decided to change it up by putting the chocolate in the cream cheese layer and using coconut cream pudding.

Here’s what you’ll need: 

This isn’t hard to make, but there are several different layers that need to be mixed up.  It can be made a day ahead of time though, which is convenient.

Print Recipe

No ratings yet

Coconut Cream and Chocolate Dessert

Ingredients

• 3/4 cup butter melted
• 1 1/2 cups flour
• 3/4 cup chopped pecans
• 1 cup powdered sugar
• 1/2 cup cocoa
• 8 oz cream cheese softened
• 1 Tbs. milk
• 16 oz frozen whipped topping thawed and divided
• 2 - 3 oz coconut cream instant pudding mix
• 3 cups milk
• toasted coconut optional

Instructions

• Make the crust by stirring butter, flour and pecans together.
• Press into 9x13 inch pan.
• Bake 12-15 minutes at 350 degrees.
• Cool completely.
• Stir powdered sugar and cocoa together until combined.
• Beat cream cheese with electric mixer.
• Gradually add powdered sugar and cocoa.
• Add 1 Tbs. milk. Mixture should be smooth and spreadable.
• Fold in 1 cup frozen whipped topping.
• Spread on cooled crust.
• Whisk together pudding mix and milk, whisking for several minutes until thickened.
• Refrigerate pudding for 5 minutes.
• Spread over chocolate layer.
• Spread remaining frozen whipped topping over pudding layer.
• Top with toasted coconut, if desired.
• Store in the fridge.