COCONUT-CREAM CHEESE PIE

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By Tuesday Cooks
from The Villages, FL

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

serves 12
prep time 15 Min
cook time 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
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How To Make

  • 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.
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