Easy Lemon-Coconut Cream Pie

• 1-1/3 cups cookie or cracker crumbs (graham, chocolate water or gingersnap)
• 2 Tbsp. sugar
• 1/3 cup butter, melted
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1-3/4 cups milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• zest from 2 lemons
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Heat oven to 350 degrees F.
2. Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool.
5. Beat cream cheese in large bowl with mixer until creamy.
6. Gradually beat in milk.
7. Add dry pudding mixes; beat 1 min.
8. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP.
9. Spoon into crust.
10. Refrigerate 2 hours or until firm.
11. Garnish with remaining COOL WHIP and coconut just before serving.

cookie, sugar, butter, philadelphia cream cheese, milk, zest from, s, topping, s angel

Taken from www.kraftrecipes.com/recipes/easy-lemon-coconut-cream-pie-162194.aspx (may not work)