Coconut Cream Cheese Pie

Take only 15 minutes to make a luscious Coconut-Cream Cheese Pie. The only challenge? Waiting for your Coconut-Cream Cheese Pie to come out of the fridge.

Philadelphia

Recipe - Price Rite of Bethlehem

Prep Time15 Minutes

Servings12

Cook Time205 Minutes

Ingredients

48 vanilla wafers, finely crushed (about 1-1/2 cups)

¼ cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg (8 oz.) PHILADELPHIA Cream Cheese

2 pkg (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping, divided

1 tbsp sugar

Directions

Heat oven to 350ºF. Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
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. Add half 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 remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.

15 minutes

Prep Time

205 minutes

Cook Time

Servings

Directions

Heat oven to 350ºF. Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
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. Add half 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 remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.