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Almond Joy Cheesecake Parfait
Love Almond Joy? Then you’ll go ga-ga over this coconut and chocolate almond dessert. Very easy to make!
- 8 oz cream cheese softened
- 1 1/4 cups evaporated milk don’t reconstitute
- 1 pkg 4-serving size coconut cream instant pudding*
- 1 cup coconut
- 1 tsp coconut extract -OR- 1 tsp vanilla
- 1 cup whipped topping
- 1/4 cup toasted sliced almonds
- 1 cup ready-made chocolate sauce -OR- ganache
- Extra coconut and toasted almonds for garnish
*Vanilla pudding may be substituted if you can’t find the coconut variety. The pudding is used dry. DO NOT prepare it as per package directions!
Place about 2 tablespoons of the chocolate sauce in the bottom of each dessert dish (juice glasses or small wine glasses work well for this dessert).
In a large bowl, beat the cream cheese with 1/4 cup of the evaporated milk until smooth.
Add the pudding, coconut, extract and the remaining milk. Beat for about 1 minute.
Stir in whipped topping and almonds. Spoon into prepared dishes.
Chill for about 1 hour.
Microwave chocolate sauce or ganache for about 20 seconds or until it’s a consistency that will drizzle.
Drizzle chocolate sauce over the top of each dessert. Garnish with additional coconut and toasted almonds.
Serving: 1serving | Calories: 816kcal | Carbohydrates: 89g | Protein: 15g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 87mg | Sodium: 881mg | Potassium: 674mg | Fiber: 5g | Sugar: 61g | Vitamin A: 967IU | Vitamin C: 2mg | Calcium: 336mg | Iron: 2mg