Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Easter Bunny Cheeseball

I saw a ready made bunny shaped cheeseball and decided I could come up with something to mimic it.  My normal recipe is very orange and I wanted my bunny to be white.  This is what I did, it was a nice change and everyone liked it.  

Easter Bunny Cheeseball

16 oz. cream cheese

2 c. grated mozzarella cheese (1 1/2 c. for cheeseball and 1/2 c. to sprinkle over the bunny)

1/4 c. ranch dressing mix

2 T. fresh chives, snipped

1 t. granulated garlic

1/4 c. sour cream 

slice of cheese cut in the shape of ears (I used cheddar)

dill pickle or olives cut for the eyes ( I used pickles)

Mix together in mixer, first 6 ingredients.  Form onto platter, 2 balls, one for the head and a bigger one for the body.  I used my biggest cookie scoop, 1 scoop for the head and 3 scoops for the body.

Sprinkle bunny with the remaining mozzarella cheese.  Add the ears and eyes.  Cover and chill until serving time.

Add crackers, and veggies at serving time.  Next time I will put the bunny on a bed of lettuce with veggies and keep the crackers separate.  

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Vanilla Cheesecake.....in the Instant Pot

Vanilla Cheesecake
1 1/2 c. water in Instant pot
Crust:
3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed
2 T. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
1 T. vanilla extract
3 eggs, lightly beaten
Topping:  OPTIONAL
4 oz. white baking chocolate, chopped
3 T. heavy whipping cream
Fresh fruit for topping

Place water in Instant Pot.
Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.
Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight.
Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve.

Variations:  1) serve plain
2)  serve with chocolate and/or caramel sauce topping
3)  serve with a fruit sauce topping
4) serve with whipped cream
5) serve anyway you like!!

Oreo Cheesecake.....in the Instant Pot or Not

Oreo Cheesecake
Crust
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional

Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well.  Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily.  OR use a purchased instant pot rack with handles.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
 Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in.  Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.

Coconut White Chocolate Cheesecake

Coconut White Chocolate Cheesecake
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Directions
1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings.

Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.  For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
http://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/print

Carrot Cake Cheesecake

Carrot Cake Cheesecake
2 c. granulated sugar
1 c. canola oil
4 large eggs
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
2 t. ground cinnamon
2 c. shredded carrots
FOR THE CHEESECAKE LAYER:
16 oz. cream cheese, softened
1 c. sugar
1/4 t. salt
2 large eggs
1/4 c. sour cream
1/3 c. heavy whipping cream
FOR THE FROSTING:
1 c. butter, softened
8 oz. cream cheese, softened
1 T. vanilla extract
1/4 c. heavy cream
4 c. powdered sugar
1 c. chopped pecans

FOR THE CHEESECAKE LAYER:
Prepare the cheesecake layer first. This can be done before hand. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
In a large mixing bowl, combine cream cheese and butter. Beat for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator. ENJOY

Delicious Cheesecake

Delicious Cheesecake

16 oz. sour cream
8 oz. cream cheese
½ cup of butter
1/2 c. butter
16 ounces of marshmallows
2  graham cracker pie crusts
1 can of cherry pie filling

Cream together the sour cream and cream cheese in a medium large bowl until smooth.

Melt the butter on stovetop and stir in the marshmallows gradually until smooth and well combined.

Pour the marshmallow mixture over the creamy mixture and stir well.  Pour this mixture into the pie crusts and cover with plastic lid that came with the pie crust and refrigerate 8 hours or overnight.

Top with cherry pie filling at serving time.

Holy Cow Cake

Holy Cow Cake

1 package Duncan Hines devils food cake mix
1 1/3 c. water
1/2 c.  oil
3 eggs
8 oz. butterscotch ice cream topping (or caramel)
1 (14-ounce) can sweetened condensed milk

8 oz. Butterfinger candy bars, chopped
8 oz. frozen whipped topping, thawed
8 oz. cream cheese, softened

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.

In an electric mixer bowl add: cake mix, water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes.

Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle.

Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.

Crush the candy into bits and sprinkle the top of the cake with half of the bits.

With  mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.

Heavenly Angel Food Cake

Heavenly Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Lemon-Cream Cheese Frosting (See Below)

GARNISHES:
Gumdrop Rose Petals
Fresh mint leaves

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

Note: You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Linda Nesloney, Rhome, Texas, Southern Living
APRIL 2008

Lemon-Cream Cheese Frosting
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

5 Minute Cheesecake

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

Ingredients-
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Snickers Cheesecake

Brody made this for Thanksgiving. We found it at Halloween time but didn't get around to making it until now.  

Snickers Cheesecake  by Tasty  on Facebook.....see video
1 bag Snickers® Fun Size 
15 Oreo Cookies
20 oz. cream cheese, softened
10 oz. sweetened condensed milk
¼ c. bittersweet chocolate (optional)

1. In a food processor, pulse candy bars until small and pebble-sized. Remove half and set aside.
2. Continue pulsing remaining candy bars along with chocolate wafers. Press into an 10-inch springform pan, going up the sides of the pan to make a crust.
3. Combine remaining candy with cream cheese and condensed milk, pour into crust. 
4. For Halloween decor.....Melt chocolate and pour into a sandwich bag.
5. Use the bag to pipe concentric circles on top of cheesecake. 
6. Use a toothpick/knife to trace lines going outward from the center to form a web shape.
7. Chill cheesecake until firm, about 6 hours.
8. Use remaining chocolate to create ‘spiders’ decorations. 
9. Chill decorations.
10. Decorate and enjoy!  Makes 8 servings

https://www.facebook.com/buzzfeedtasty/videos/1810535682532406/

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

3 T. butter (plus more greasing the dish)

2 garlic cloves, minced
3 T. flour
2 1/4 c. milk
Juice of 1 lemon
2 t. chopped parsley (Plus more for garnish)
2 T. cream cheese, softened
2 c. shredded rotisserie chicken
1/2 c. finely grated Parmesan
8 cooked lasagna noodles
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Cook until the sauce thickens, about 2 to 3 minutes. Add lemon juice, parsley, salt and pepper. Stir in shredded chicken.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Easy Cinnamon Cream Cheese Roll Ups

Easy Cinnamon Cream Cheese Roll Ups

1/2 Loaf of thin, white bread
5 or 6 oz. cream cheese, softened
1/2 c. Powdered sugar
3/4 c. Sugar
1 T. Cinnamon
1/2 c. Butter, melted
Cut the crust off the bread & flatten bread with a rolling pin.
In a small bowl combine cream cheese and powdered sugar until well blended.
In a separate bowl combine sugar and cinnamon – set aside.
Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
Place on an ungreased cookie sheet.
Repeat for remaining pieces of bread.
Bake at 350°F for 16-20 minutes until golden brown. Serve warm.

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt

- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Cream Cheese Pumpkin Bars

Cream Cheese Pumpkin Roll Bars
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Chocolate Chips (optional)

Preheat oven to 350 degrees.  Spray a cookie sheet.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread the batter evenly into the prepared pan.

In mixer bowl on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.
Dollop the  cream cheese mixture over the pumpkin batter.
Use a table knife to swirl together the cream cheese and pumpkin batter.
Bake at 350 for 25-30 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, sprinkle with powdered sugar,  then cut into bars. Serve.

* Place in refrigerator and serve these cold like a pumpkin roll.   These get better with time, so make them ahead.  Great in the freezer for later!! 

Coconut Cream Cheese Sheet Cake

Coconut Cream Cheese Sheet Cake
Cream together:
1 c. butter
8 oz. cream cheese
2 c. sugar
Beat in:
6 eggs, one at a time
1 t. vanilla
1/2 t. coconut extract (OPT)
Mix in:
2 1/4 c. cake flour
1/4 c. cream of coconut (OPT)
Pour batter into a sprayed 9x13 pan.  Bake at 350 for  35 to 40 minutes.
Cool on cooling rack.  As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake.  Also....this is a dense cake and there is no baking powder or soda in it.  
Remove from pan or leave in pan....whatever you wish!
Frosting
1/4 c. butter
4 oz. cream cheese
1/2 t. vanilla
1/2 t. coconut extract (OPT)
1 1/2 c. powdered sugar
2 to 4 T. Milk or cream of coconut
Beat together and spread over cake.
Top with 1/2 c. toasted coconut

No Bake Cheesecake

No Bake Cheesecake
14 oz. Sweetened condensed milk
1/3 c. lemon or lime juice
8 oz. cool whip
8 oz. cream cheese (Must be at room temperature)
Beat 2 minutes.  Pour into a graham cracker crust.  Chill for at least 2 hours before serving.

Real Cheesecake

Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with.  Hope he likes it.

Real Cheesecake

Cover outside of 11 inch springform pan with 2 layers of foil.

Mix together in springform pan and press firmly into bottom of pan.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. melted butter

In mixer bowl beat until fluffy.

20 oz. cream cheese

Gradually beat in.

14 oz. sweetened condensed milk

Add & mix well.

4 eggs

1/4 c. lemon juice

Pour over prepared graham cracker crust.

Fill a large deep jelly roll pan half full of water and place springform pan in the water.  Place in oven at 350 for 50 to 60 minutes or until set.  Cool for 1 hour.  Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.  

Princess Pie.....aka: Coconut Cream Pie

Princess Pie..... aka: Coconut Cream Pie
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.