Coconut Cream Pie Dip

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Coconut Cream Pie Dip

This sweet and silky Coconut Cream Pie Dip calls for only 6 ingredients and 10 minutes of prep time. It’s no bake so it’s a great little treat in the summer when you don’t want to turn on the oven. Great for parties, too!

Prep Time10

Chill Time2

Total Time2 10

Course: Dip

Cuisine: American

Keyword: coconut cream pie, coconut cream pie dip

Servings:

Ingredients

3 ounce box instant coconut cream Jell-O pudding
2 cups whole milk
8 ounces cream cheese softened
1 cup powdered sugar
8 ounce container Cool Whip topping thawed (see note)
1 cup sweetened coconut flakes
toasted coconut flakes for garnish
graham crackers, Nilla Wafers, or banana for serving

Instructions

In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside.
In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes.
Combine the pudding mixture with the Cool Whip mixture.
Chill in the refrigerator for about 2 hours to thicken and set completely. (It's even better the next day!)
Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana!

Video

Notes

Use real whipped cream instead of Cool Whip, if preferred. If you can't find Cool Whip or prefer not to use it, simply beat together 1 cup cold heavy whipping cream, 2 Tbsp powdered sugar, and 1 tsp vanilla until you reach stiff peaks.

Nutrition