48vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cbutter, melted
1-1/4 cflake coconut, divided
1 pkg8oz cream cheese, divided
2 pkg3.4 oz jello vanilla instant pudding
2 cplus 1 tbls cold milk, divided
2 ccool whip, thawed
How to Make COCONUT-CREAM CHEESE PIE
- Preheat oven to 350.
- Combine wafer crumbs, butter, and 1/4 cup coconut.
Press into the bottom of a 9" pie plate.
Bake 10 min.
- Microwave cream cheese on HIGH for 10 seconds, or just until softened.
Stir until creamy.
- 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.
- Add sugar and remaiing milk to remaining cream cheese; mix well.
Stir in remaining Cool Whip.
Spread over the pie.
- Refrigerate 3 hours.
Meanwhile, toast the remaining coconut.
Sprinkle over pie just before serving.