Thursday, July 17, 2008

Coconut Cream Pie

1 graham cracker crust
1 (8oz) pkg cream cheese
1 cup cream of coconut
1 (3.4 oz) pkg cheesecake instant pudding mix
1 cup flaked coconut plus 1/3 cup for garnish
Large container Cool-Whip, thawed


Beat cheese and cream of coconut with mixer at medium speed until smooth. Add pudding mix; beating until blended.

Stir in coconut, fold in 1/2 the container of Cool-whip. Spread cheese mixture evenly into your pie crust. Cover and chill for 2 hours or until set.

Using a nonstick skillet on medium-low heat, add the coconut reserved for garnish. Shake the pan occasionally to keep the coconut from burning.

Top the pie with the remaining Cool-whip and toasted coconut.

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