Layered Dessert Slice

    40 minutes

    This is a multi-layered dessert that includes a biscuit crumb base, chocolate, coconut and vanilla pudding. It can be eaten straight away or chilled and sliced.

    5 people made this

    Serves: 16 

    • Crumb Layer
    • 1/2 cup unsalted butter at room temperature
    • 1/4 cup (60g) white sugar
    • 1 egg
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1 1/4 cups sweet biscuit crumbs
    • 1 cup desiccated coconut
    • 1/2 cup finely chopped almonds
    • Chocolate Layer
    • 3/4 cup dark chocolate chips
    • 3 tablespoons butter
    • Vanilla Pudding Layer
    • 1 (160g) packet instant vanilla pudding mix
    • 2 1/4 cups (560g) milk
    • Coconut Layer
    • 1/4 cup desiccated coconut

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Crumb Layer: Preheat oven to 180 degrees C. Butter an 20x20cm square cake tin.
    2. In a large mixing bowl beat unsalted butter with sugar with an electric mixer until very creamy; about 1 minute.
    3. Add the egg and cocoa powder then beat until the ingredients are well mixed.
    4. Pour in the biscuit crumbs, 1 cup coconut and almonds then beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared cake tin.
    5. Bake in the preheated oven for 12 minutes then let the crust cool.
    6. Chocolate Layer: Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat stirring until well blended. Remove from the heat allow to cool for several minutes then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
    7. Vanilla Pudding Layer: Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth; about 2 minutes. Spread the pudding over the chocolate layer.
    8. Coconut Layer: Sprinkle the pudding layer with 1/4 cup coconut, cover loosely and refrigerate until chilled and set; at least 1 hour.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (4)


    Great recipe. While waiting for a ferry in British Columbia (we went through the San Juan Islands) my husband and I purchased the last Nanaimo bar in the small concession stand. It was our first experience with the Nanaimo bar & I fell in love with it. I was very excited to find this recipe and can now introduce my U.S. friends to the Nanaimo bar.  -  16 Dec 2011  (Review from Allrecipes USA and Canada)


    Ok so this was DELISH!! I rated it a 4 only because I modified it for what I had on hand. I didn't have any nuts and really don't care for coconuts so I just added an extra 1/2 cup of graham cracker crumbs to the crust. an I only had the small boxes of pudding on hand so I just used two (actually one French Vanilla and one Banana Creme was yummy!) and then added another 1/2 cup milk. I also made this in a 8x12 glass dish and it turned out perfect. There is enough butter in it that I did not grease the dish and it still cut and served just fine. I will DEFINITELY make this again!! I can see my daughter who does not enjoy cake requesting this as the new birthday treat!!!  -  29 Jul 2010  (Review from Allrecipes USA and Canada)


    My daughter & I made this recipe in a tart pan and it turned out beautifully. I don't think I would want to try eating it out of hand due to the pudding making it extremely messy. It was yummy, and we would make it again! My daughter even said it was 'better than some cupcakes' she had eaten. Thanks for an easy recipe--I'd make it as a tart again ; ) *I did toast the coconut prior to sprinkling it over the top.  -  10 Apr 2012  (Review from Allrecipes USA and Canada)