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Coconut-Cream Cheese Pie

Prep time

15 min

Total time

3 hr 40 min

Servings

Makes 12 servings.

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    Ingredients
    • 48 NILLA Wafers, finely crushed (about 1-1/2 cups)
    • 1/4 cup butter, melted
    • 1-1/4 cups flaked coconut, divided
    • 1 pkg.  (8 oz.) brick cream cheese, divided
    • 2 pkg.  (3.4 oz. each) vanilla instant pudding mix
    • 2 cups  plus 1 Tbsp. cold milk, divided
    • 2 cups  thawed frozen lite whipped topping
    • 1 Tbsp. sugar
Preparation
  • Heat oven to 350ºF.
  • Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom 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 medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup whipped topping. Pour into crust.
  • Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining whipped topping; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
  • Sprinkle toasted coconut over pie just before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

SubstitutePrepare using coconut cream instant pudding mix.

How to Toast CoconutToasting coconut is easy. Just spread  sweetened 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 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

120780
Calories 320
% Daily Value*
Total Fat 18g
Saturated Fat 12g
Cholesterol 40mg
Sodium 430mg
Total Carbohydrate 37g
Dietary Fiber 1g
Total Sugars 26g
Protein 4g
Vitamin A 8% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 2% DV

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