Ingredients
- 48 Vanilla Wafers, finely crushed (about 1 1/2 cups)
- 1/4 cup butter, melted
- 1 1/4 cups Baker's Angel Flake coconut, divided
- 1 package (8 oz.) Philadelphia Cream Cheese, divided
- 2 pkgs. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
- 2 cups plus 1 Tablespoon cold milk, divided
- 2 cups thawed Cool Whip Whipped Topping
- 1 Tablespoon sugar
Preparation
Step 1
Heat oven to 350 degrees.
COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 minutes. Cool.
MICROWAVE cream cheese in microwaveable bowl on High 10 seconds, or until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 minutes. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup Cool Whip. Pour into crust.
ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining Cool Whip; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.
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REVIEWS:
Very easy to follow directions and very good.
Really liked this pie and very easy to make. I make it a little lighter by using reduced fat Nilla Wafers, skim milk and neufchatel (light cream cheese) in addition to the light Cool Whip. Held together nicely and very tasty! I also made a day ahead and it was just fine.
This is fantastic. My sister hates coconut but loves this pie
My family loved it - getting ready to make two more!