Lemon-Coconut Cream Pie Filling
Use Pie Crust for Cream Pie recipe. Gingersnap crumbs is good for this.
- 4 oz. Cream Cheese, softened
- 1 3/4 Cups Milk
- 2 Pkg. (3.4 oz. each) Vanilla Instant Pudding
- 1 1/2 Cups Cool Whip, thawed
- Zest from 2 lemons
- 3/4 Cups Sour Cream
- 1/2 Cup Cool Whip, thawed
- 1/4 Cup Coconut, toasted
Beat softened cream cheese in a large bowl with mixer until creamy. Gradually beat in milk and 2 packages vanilla instant pudding; beat 1 minute. Gently stir in 1 1/2 cups thawed Cool Whip, zest from 2 lemons and sour cream. Spoon into crust. Refrigerate 2 hours or until firm. Garnish with 1/2 cup thawed Cool Whip and 1/4 cup toasted coconut just before serving. To toast coconut heat oven to 350 degrees. Spread coconut on bottom of shallow pan. Bake 7-10 minutes or until lightly browned, stirring frequently.