Coconut-Cream Cheese Pie

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 facts

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.