Coconut-Cream Cheese Pie

Name: Coconut-Cream Cheese Pie
Prep time: 15 min
Total time: 220 min
Yield: 12
Ingredients: 48 NILLA Wafers, finely crushed (about 1-1/2 cups); ¼ cup butter, melted; 1¼ cups flaked coconut, divided; 1 pkg. brick cream cheese, divided; 2 pkg. vanilla instant pudding mix; 2 cups milk, divided; 2 cups frozen lite whipped topping; 1 Tbsp. sugar

If you love coconut cream pie, you have to try our version topped with a layer of fluffy cheesecake. It's delicious in NILLA Wafer and toasted coconut crust.

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.