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Categories:Viewed: 74 - Published at: 8 years ago
Ingredients
- 1 2/3 c. graham cracker crumbs
- 1/3 c. melted butter or margarine
- 1 c. cream of coconut
- 1/4 c. sugar
- 1 (8 oz.) cream cheese, softened
- 1 (3.4 oz.) pkg. Jell-O cheese cake instant pudding mix
- 1 (6 oz.) pkg. frozen sweetened and flaked coconut, thawed
- 1 c. whipping cream
- 1 (8 oz.) container Cool Whip
Method
- Stir together graham cracker crumbs, sugar and butter. Press mixture evenly in bottom and up sides of a 9-inch pie plate. Bake at 350° for 8 minutes. Remove to wire rack and cool completely. Beat cream cheese and cream of coconut at medium speed with electric mixer until smooth. Add pudding mix, beating until blended. Stir in coconut. Fold in Cool Whip. Spread cream cheese mixture evenly into prepared crust. Cover and chill 2 hours or until set. Beat whipping cream with electric mixer until soft peaks form and spread evenly over top of pie. Makes one 9-inch pie.
