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Coconut cream cheese pie
Nb persons: 12
Yield:
Preparation time:
Total time:
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| Prep15 minutes Cook 3 hours 40 minutes Ingredients: 48 nilla wafers, finely crushed ( about 1-1/2 cups) | |
| 1/4 cup | butter, melted |
| 1- 1/4 cups | bakers angel flake coconut, divided |
| 1 pkg (8oz) | Philadelphia cream cheese, divided |
| 2 pkg. (3.4oz) | each, jello vanilla flavored instant pudding |
| 2 cups plus 1 tbsp. | cold milk, divided |
| 2 cups | thawed cool whip lite topping |
| 1 tbsp | sugar |
Heat oven to 350
Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9 inch pie plate. Bake 10 minutes. Cool
Microwave cream cheese in microwaveable bowl on high 10 seconds or until softened; stir until creamy.Beat pudding mixes and 2 cups milk in a medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup cool whip. Pour into crust.
Add sugar and the remaining milk to remaining cream cheese; mix well; stir in remaining cool whip; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut. ( see following)
Sprinkle toasted coconut over pit just before serving
How to toast coconut;
Toasting coconut is easy. Just spread bakers angel flake coconut evenly in shallow baking pan. Bake at 350 for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on high 3 min. Or until lightly browned, stirring every minute. Watch carefully as coconut can burn easily.
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