Description
Creamy chocolate pudding in a graham cracker crust topped with coconut and pecans. A no-bake twist on a classic dessert.
Ingredients
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1 (9-inch) prepared graham cracker crust
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1 (3.9 oz) package instant chocolate pudding mix
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2 cups cold milk
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1 cup shredded sweetened coconut
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1/2 cup chopped pecans
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1 cup whipped topping or whipped cream
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Optional garnish: extra coconut, pecans, or chocolate shavings
Instructions
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If using a pre-made crust, set aside. If making your own, prepare a graham cracker crust and chill for at least 15 minutes.
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In a large bowl, whisk pudding mix with cold milk for 2 minutes until thickened and smooth.
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Pour the pudding into the crust and spread evenly with a spatula. Chill while preparing the topping.
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In another bowl, mix shredded coconut and chopped pecans. Fold in whipped topping until combined.
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Spread the coconut-pecan mixture over the pudding layer. Smooth the top evenly.
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Cover and refrigerate for at least 4 hours, or overnight for best results. Garnish before serving.
Notes
For extra flavor, toast the pecans before adding them. Store covered in the refrigerator for up to 3 days. Freeze (without topping) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American