Coconut cream Pie

By Kathy Johnson

Ingredients

• 1 2/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 cup cream of coconut
• 1 (3.4-ounce) package cheesecake instant pudding mix
• 1 (6-ounce) package frozen sweetened flaked coconut, thawed
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 cup whipping cream
• Garnish: sweetened flaked coconut

Details

Servings 1

Preparation

Step 1

Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate.

Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.

Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.

Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired. (I fold this into the top part)

Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.