COCONUT-CREAM CHEESE PIE

Coconut-cream Cheese Pie

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Tuesday Cooks

By
@TuesdayCooks

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
3 Hr
Method:
Refrigerate/Freeze

Ingredients

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

How to Make COCONUT-CREAM CHEESE PIE

Step-by-Step

  1. Preheat oven to 350.
  2. Combine wafer crumbs, butter, and 1/4 cup coconut.
    Press into the bottom of a 9" pie plate.
    Bake 10 min.
    Cool.
  3. Microwave cream cheese on HIGH for 10 seconds, or just until softened.
    Stir until creamy.
  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.
  5. Add sugar and remaiing milk to remaining cream cheese; mix well.
    Stir in remaining Cool Whip.
    Spread over the pie.
  6. Refrigerate 3 hours.
    Meanwhile, toast the remaining coconut.
    Sprinkle over pie just before serving.

Printable Recipe Card

About COCONUT-CREAM CHEESE PIE

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy



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