coconut-cream cheese pie

Name: COCONUT-CREAM CHEESE PIE
Prep time: 15 min
Cook time: 3 h
Yield: 12
Cuisine: American
Ingredients: 48 - vanilla wafers, finely crushed (about 1-1/2 cups); 1/4 cup(s) butter, melted; 1-1/4 cup(s) flake coconut, divided; 1 package(s) 8oz cream cheese, divided; 2 package(s) 3.4 oz jello vanilla instant pudding; 2 cup(s) plus 1 tbls cold milk, divided; 2 cup(s) cool whip, thawed; 1 tablespoon(s) sugar

32 Pinches

Tuesday Cooks

The Villages, FL

Updated on Dec 18, 2014

This recipe was personally prepared by Rosemary Fields, a Curious Cuisiner member, for the October 2014, regular meeting

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prep time 15 Min

cook time 3 Hr

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

48 - vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1-1/4 cup flake coconut, divided
1 package 8oz cream cheese, divided
2 packages 3.4 oz jello vanilla instant pudding
2 cups plus 1 tbls cold milk, divided
2 cups cool whip, thawed
1 tablespoon sugar

How To Make coconut-cream cheese pie

Step 1

Preheat oven to 350.

Step 2

Combine wafer crumbs, butter, and 1/4 cup coconut. Press into the bottom of a 9" pie plate. Bake 10 min. Cool.
Step 3

Microwave cream cheese on HIGH for 10 seconds, or just until softened. Stir until creamy.
Step 4

Beat 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.
Step 5

Add sugar and remaiing milk to remaining cream cheese; mix well. Stir in remaining Cool Whip. Spread over the pie.
Step 6

Refrigerate 3 hours. Meanwhile, toast the remaining coconut. Sprinkle over pie just before serving.
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