Cook Time: 15 mins | Prep Time: 30 mins | Serves: 12 – 14 servings

A rich dessert with a nutty crust and creamy coconut pie filling topped with toasted coconut. A real treat even for a non-coconut lover.


1 c walnuts, chopped fine

1 c all-purpose flour

1 stick butter, softened

8 oz cream cheese, softened

1 c powdered sugar

16 oz Cool Whip lite, thawed

3 3/4 c half and half

2 pkg (3.4 ounces each) coconut cream pie filling/pudding

1 c shredded coconut


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Combine a cup of flour, a stick of softened butter, and a cup of minced walnuts in a small mixing bowl until well mixed.

Step 3: Grease a 13 x 9-inch glass pan with cooking spray.

Step 4: Transfer the mixture into the prepared pan. Press on the bottom.

Step 5: Bake in the preheated oven for about 13 to 15 minutes or until the edges are brown.

Step 6: Once done, remove from the oven and onto a wire rack. Allow cooling at room temperature.

Step 7: Place a cup of shredded coconut in a small skillet and lightly toast over low heat. Remove from the heat and let it cool.

Step 8: Add a cup of powdered sugar and one pack of soft cream cheese in a small mixing bowl. Use an electric mixer to beat until combined.

Step 9: Beat in 1/3 whipped topping until incorporated.

Step 10: With smooth strokes, spread the mixture over the crust.

Step 11: Heat the milk and coconut cream pudding in a pot over medium heat. Whisk and bring to a boil. Remove from the heat and allow to cool at room temperature.

Step 12: Evenly spread the cooled pudding over the entire crust, followed by the rest of the Cool Whip and top with toasted coconut.

Step 13: Chill in the fridge for at least 2 hours or overnight before serving.


This cream pie you can store in the fridge for days.

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