White Chocolate-Coconut Cream Pie

By ldelmas

Ingredients

• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1/4 cup (1/2 stick) margarine, melted
• 1/2 cup HONEY MAID Graham Cracker Crumbs
• 1 pkg. (6 squares) BAKER'S White Chocolate, divided
• 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1-1/2 cups whipping cream, divided

Details

Servings 10
Preparation time 25mins
Cooking time 240mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

MIX 1 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min. Microwave 3 chocolate squares in small microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

BEAT pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining chocolate squares and 1/4 cup whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.

BEAT remaining whipping cream in chilled large bowl with mixer on medium-high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled.