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  • 12servings
  • 220minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 48 NILLA Wafers , finely crushed (about 1-1/2 cups)

  2. 1/4 cup butter , melted

  3. 1-1/4 cups BAKER'S ANGEL FLAKE Coconut , divided

  4. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , divided

  5. 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

  6. 2 cups plus 1 Tbsp. cold milk , divided

  7. 2 cups thawed COOL WHIP LITE Whipped Topping

  8. 1 Tbsp. sugar

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

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

  3. 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 medium 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.

  4. 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.

  5. SPRINKLE toasted coconut over pie just before serving.

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