Coconut-Cream Cheese Pie

Name: Coconut-Cream Cheese Pie
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 40
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 227 grams pkg. PHILADELPHIA Cream Cheese, divided; 237 milliliters BAKERS ANGEL FLAKE Coconut, divided; 193 grams pkg. each) JELL-O Vanilla Flavor Instant Pudding; 473 milliliters cold milk, divided; 1 Tbsp sugar; 237 milliliters 48 vanilla wafers, finely crushed (about; 473 milliliters thawed COOL WHIP LITE Whipped Topping

One portion of this dish contains around 1g of protein, 6g of fat, and a total of 92 calories. This recipe serves 40. A mixture of butter, philadelphia cream cheese, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 40 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate.

Ingredients you will need

Coconut

Butter

Wafer

Bake 10 min. Cool.

Equipment you will use

Oven

Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min.

Ingredients you will need

Cream Cheese

Milk

Equipment you will use

Microwave

Whisk

Bowl

Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.

Ingredients you will need

Cream Cheese

Coconut

Pour into crust.

Ingredients you will need

Crust

Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

Ingredients you will need

Cream Cheese

Coconut

Spread

Sugar