Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup chopped pecans
• ½ cup shredded sweetened coconut
• ½ cup old-fashioned rolled oats
• 1 tsp ground cinnamon, plus more for garnish
• ¼ tsp kosher salt
• ½ cup + 2 Tbsp unsalted butter, melted
• 2 cups heavy whipping cream
• 1 (8-oz) pkg cream cheese, softened
• 1 cup powdered sugar
• 4 cups whole milk, divided
• 1 (5.9-oz) pkg chocolate instant pudding mix
• 1 (3.4-oz) pkg coconut-cream instant pudding mix
• Toasted coconut & mini chocolate chips, for garnish

Instructions

1. Craft the Crust – Stir flour, pecans, coconut, oats, cinnamon & salt. Add melted butter; press into 9 × 13 pan.
2. Whip the Cream – Beat chilled cream to soft peaks; set aside.
3. Cream-Cheese Layer – Beat cream cheese & sugar until smooth; gently fold in whipped cream. Spread over crust.
4. Mix Puddings – In separate bowls whisk each pudding with 2 cups milk until thickened.
5. Layer – Spread chocolate pudding over cream-cheese layer; top with coconut pudding.
6. Chill – Cover; refrigerate ≥ 4 hr (overnight best).
7. Garnish & Serve – Sprinkle toasted coconut, mini chips & a dusting of cinnamon; slice or spoon and enjoy.

Notes

• For an ultra-smooth crust, press with a glass wrapped in plastic.
• Dessert keeps 3 days refrigerated; do not freeze (texture changes).
• Swap pecans for walnuts, or use gluten-free flour blend to make GF.

Author: Amber
Prep Time: 20 minutes
Cook Time: 4 hours (chill)
Category: Desserts
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/12 pan (≈ 135 g)
Calories: 420 kcal
Sugar: 20 g
Sodium: 140 mg
Fat: 27 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 6 g
Cholesterol: N/A