Coconut Cream Pie
- 1 2/3 c. graham cracker crumbs
- 1/4 c. sugar
- 1/3 c. butter, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 1 c. cream of coconut
- 1 (3.4 oz.) pkg. cheese cake instant pudding mix
- 1 (6 oz.) pkg. frozen sweetened flaked coconut, thawed
- 1 (8 oz.) container frozen whipped topping, thawed
- 1 c. whipping cream
- Preheat the oven to 350u0b0. Stir together first 3 ingredients. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 350u0b0 for 8 minutes. Remove to a wire rack and cool completely. Beat cream cheese and cream of coconut at medium speed of an electric beater 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 beater until soft peaks form. Spread evenly over pie. Makes 6 to 8 servings.
graham cracker crumbs, sugar, butter, cream cheese, cream of coconut, coconut, frozen whipped topping, whipping cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=26917 (may not work)