Both The Captain and I are big fans of desserts that include cream cheese . . . we are definitely making the pie this week!
This recipe from Kraft.com is quick and easy . . . only 15 minute prep time!
Please note the substitutions at the end of the recipe for flavor variations, how to make a lower fat version and how to toast coconut.
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 (see substitutes at the end of recipe)
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar
Directions:
Heat oven to 350ยบ F.
Combine wafer crumbs, butter and 1/4 cup coconut.
Press into bottom of 9-inch pie plate.
Bake 10 minutes.
Cool.
Microwave cream cheese in bowl on HIGH 10 seconds or just until softened. Stir until creamy.
Beat pudding mixes and 2 cups milk in large bowl with whisk for 2 minutes.
Add half the cream cheese and 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 and mix well. Stir in remaining COOL WHIP and spread over pie.
Refrigerate 3 hours.
Toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.
Substitutions:
Prepare using
JELL-O Coconut Cream Flavor Instant Pudding
. . . or . . .
JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding
For a lower fat version, substitute low fat or no fat milk and cream cheese. I have used them in many recipes and can barely notice the difference.
How to Toast Coconut:
Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan.
Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently.
Or, spread in microwave pie plate.
Microwave on HIGH 3 minutes or until lightly browned, stirring every minute.
Watch carefully as coconut can easily burn!
Recipe and Photo Source
