Easy Lemon-Coconut Cream Pie

• 1-1/3 cups cookie or cracker crumbs (graham, chocolate wafer or gingersnap)
• 2 Tbsp. sugar
• 1/3 cup butter, melted
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1-3/4 cups milk
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• zest from 2 lemons
• 3/4 cup vanilla nonfat Greek-style yogurt
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1/4 cup sweetened flaked 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, yogurt 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, cream cheese, milk, zest from, vanilla nonfat, topping, coconut

Taken from www.kraftrecipes.com/recipes/easy-lemon-coconut-cream-pie-161043.aspx (may not work)