Recipes
A luscious layered dessert features a heavenly combination of graham cracker crust, tangy Lucky Leaf lemon fruit filling blended with coconut and cream cheese all topped with fluffy whipped cream!
Step 1
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.
Step 1
While the graham cracker crust chills in the fridge, make the lemon coconut cream cheese mixture.
Step 2
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.
Step 3
Scoop filling onto prepared crust and smooth into an even layer.
Step 1
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.
Step 2
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.
Step 3
Make sure to refrigerate for at least 4 hours or overnight before serving.
This recipe was created by
Kim
Kim is a baker, food photographer, dessert lover and creator behind The Baking ChocolaTess Blog.
Looks delightful!