Update my dinner status, I'm making this tonight.
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3 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 40 Active Time: 0 : 32
US/Metric: [convert to metric]
Ingredients
- 1 Graham cracker pie crust or make your own
- 1 8 oz Pkg cream cheese softened
- 1 cup Cream of coconut*
- 1 3.4 oz. pkg. Cheesecake instant pudding mix
- 1 6 oz. pkg. Frozen sweetened flaked coconut thawed
- 1 8 oz. container Frozen whipped topping thawed
- 1 cup Whipping cream(I use Cool Whip
- Garnish: sweetened flaked coconut
Preparation
Crumb Crust: Stir together 1-2/3 cups graham cracker crumbs,1/4 cup sugar and 1/3 cup butter or margarine, melted. Press mixture evenly in bottom and up sides of a 9-inch pieplate.
Bake at 350 degrees for 8 minutes; remove to a wire rack and cool completely.
Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add
pudding mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.
Beat whipping cream with an electirc mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired. ( I toasted my coconut for the garnish to add a bit more flavor and contrast.)
Prep: 25 min., Bake: 8 min., Chill: 2 hrs.
*Look for cream of coconut near the pina colada and margarita mixes.
