PgrancerThe family recipe box

Desserts

Coconut-Cream Cheese Pie

Source
Kraft recipe card (kraftrecipes.com printout)
Serves
12
Prep
15 min
Cook
3 hr 40 min (includes chilling)

Ingredients

  • 48 vanilla wafers, finely crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 1-1/4 cups BAKER’S ANGEL FLAKE Coconut, divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
  • 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
  • 1 Tbsp. sugar

Steps

  1. HEAT oven to 350°F.
  2. COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.
  3. 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.
  4. 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.
  5. SPRINKLE toasted coconut over pie just before serving.

Notes

Kraft Kitchens Tips:

  • Size Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute: Prepare using JELL-O Coconut Cream Flavor Instant Pudding.
  • How to Toast Coconut: Toasting coconut is easy. Just spread BAKER’S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 [minutes, text cut off on scan — remainder illegible/not captured].

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