Lemon-Coconut Cream Pie Filling

By á-24734

Use Pie Crust for Cream Pie recipe. Gingersnap crumbs is good for this.

Ingredients

• Garnish:
• 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

Preparation

Step 1

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.