Decadent Cream Cheese Coconut Pie

• 1 keebler graham cracker crust (can use the shortbread one if you prefer)
• Step 1
• 1/2 cup powdered sugar
• 1 cup Cool Whip
• 4 ounces cream cheese (softened)
• 3 -5 drops coconut extract
• Step 2
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix
• 1 cup 2% low-fat milk
• 3/4 cup half-and-half cream
• 2 -3 drops coconut extract
• Step 3
• 1/3 cup shredded coconut
• Step 4
• 1 (8 ounce) container extra Cool Whip
• 3 -5 drops coconut extract

1. Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
2. Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
3. Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
4. Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.

graham cracker crust, powdered sugar, cream cheese, coconut, coconut cream pudding, milk, cream, coconut, shredded coconut, coconut

Taken from www.food.com/recipe/decadent-cream-cheese-coconut-pie-213169 (may not work)