Pistachio-Coconut Pie

By Bujvary

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 cup milk
• 1 teaspoon vanilla
• 1 box (4-serving size) pistachio instant pudding and pie filling mix
• 1 container (8 oz) frozen whipped topping, thawed
• 1/2 cup flaked coconut, toasted
• 1 shortbread crumb crust (6 oz)

Preparation

Step 1

1. In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
2. With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.