Let's whip it up
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What happens when you combine a delicious coconut cream pie with OREO Cookies and fresh berries? An amazing dessert perfect for your 4th of July party!
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Heat oven to 350°F.
Reserve 8 cookies for later use. Finely crush remaining cookies; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate.
Bake 5 min. Cool completely. Meanwhile, chop 7 of the remaining cookies; set aside.
Beat cream cheese and 1/4 cup (4 Tbsp.) sugar in large bowl with mixer until light and fluffy. Gradually add coconut milk, mixing well after each addition. Blend in extract. Add dry pudding mix; beat 2 min. Stir in chopped cookies and 2 cups of the whipped topping.
Reserve 1 Tbsp. coconut for later use; sprinkle remaining coconut onto bottom of crust. Top with cream cheese mixture. Refrigerate 3 hours. Meanwhile, toss berries with remaining sugar; refrigerate until ready to use.
Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle jam over pie. Top with berry mixture, remaining whipped topping, reserved coconut and remaining whole cookie.
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