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Coconut-Cream Cheese Pie

Coconut-Cream Cheese Pie

Prep time15 min
Total time3hr 40min
ServingsMakes 12 servings.
  • 48 NILLA Wafers, finely crushed (about 1-1/2 cups)
  • ¼ cup butter, melted
  • 1¼ 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
  • 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-Wise
    Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute
    Prepare using coconut cream instant pudding mix.
  • How to Toast Coconut
    Toasting 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!


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 18g 
   Saturated fat 12g 
Cholesterol 40mg 
Sodium 430mg 
Carbohydrate 37g 
   Dietary fiber 1g 
   Total sugars 26g 
Protein 4g 
Vitamin A8 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron2 %DV

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