Pour 1 cup milk into a small mixing bowl. Add one package pudding mix and beat with a wire whisk until well blended.
In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the graham cracker crumbs.
Spread the mixture into a prepared springform.
Coconut Layer
Pour 1 cup milk into a small bowl. Add one package pudding mix and beat with a wire whisk until well blended.
In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the shredded coconut.
Gently spread the mixture over the first layer.
Walnut Layer
Pour 1 cup milk into a small bowl.Add one package pudding mix and beat with a wire whisk until well blended.
In a medium bowl, using an electric mixer, beat one stick butter until smooth and creamy. Add the pudding and mix until well combined. Fold in the ground walnuts.
Gently spread the mixture on top of the coconut layer.
Decorate the cake as desired. Keep refrigerated until ready to serve
Notes
Add 1 tablespoon cocoa powder or ½ cup melted chocolate to the walnut layer.
Use white chocolate pudding instead of vanilla.
Top the cake with whipped cream.
Warm the knife in hot water before slicing the cake.
Use plant-based milk and butter for a vegan option.
Substitute walnuts with nuts of choice.
Keep the leftover cake refrigerated for up to 5 days.
Nutrition information is approximate and meant as a guideline only.