Caramel deLites® Coconut Cream Pie
- 1 box of Caramel deLites® Girl Scout Cookies
- 6 tbsp. butter, melted
- 1 package (8 oz.) cream cheese, softened
- ¼ cup granulated sugar
- 2 tbsp. cold milk
- 2 cups whipped topping
- 2 packages (3.4 oz. each) instant coconut cream pudding
- 3 ¼ cups whole milk
- 1 cup sweetened coconut flakes, toasted
Crush the Caramel deLites into fine crumbs.
Press the crumbs into a 9x13-inch baking dish. Place the dish in the refrigerator.
In a bowl, whip the cream cheese and sugar on medium-low speed. Add milk and mix until fully incorporated.
With a spatula, fold in 1 ¼ cup whipped topping until completely uniform. Spread this mixture evenly over your crust.
In another bowl, combine the 3 ¼ cups milk with both of the pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer.
Let the dessert rest for 5 minutes to let the pudding fully thicken. Spread the remaining whipped topping over the top.
Spread the toasted coconut flakes evenly over the top.
Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.