Coconut-Cream Cheese Pie

By tinathorn

Ingredients

• 48 vanilla wafers, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups plus 1 Tbsp. cold milk, divided
• 2 cups thawed COOL WHIP LITE Whipped Topping
• 1 Tbsp. sugar

Details

Servings 12
Preparation time 15mins
Cooking time 235mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350ºF.

Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

Sprinkle toasted coconut over pie just before serving.