vanilla wafers, finely crushed (about 1-1/2 cups)
flake coconut, divided
8oz cream cheese, divided
3.4 oz jello vanilla instant pudding
plus 1 tbls cold milk, divided
How to Make COCONUT-CREAM CHEESE PIE
2Combine wafer crumbs, butter, and 1/4 cup coconut.
Press into the bottom of a 9" pie plate.
Bake 10 min.
3Microwave cream cheese on HIGH for 10 seconds, or just until softened.
Stir until creamy.
4Beat pudding mixes and 2 cups milk in medium bowl with a whisk for 2 minutes.
Add 1/2 the cream cheese; mix well.
Stir in 3/4 cup of the remaining coconut, and 1 cup Cool Whip.
Pour into crust.
5Add sugar and remaiing milk to remaining cream cheese; mix well.
Stir in remaining Cool Whip.
Spread over the pie.
6Refrigerate 3 hours.
Meanwhile, toast the remaining coconut.
Sprinkle over pie just before serving.
Printable Recipe Card
About COCONUT-CREAM CHEESE PIE