Coconut-Cream Cheese Pie

• 48 vanilla wafers, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups plus 1 Tbsp. cold milk, divided
• 2 cups thawed COOL WHIP LITE Whipped Topping
• 1 Tbsp. sugar

1. Heat oven to 350 degrees F.
2. Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate.
3. Bake 10 min.
4. Cool.
5. Microwave cream cheese in microwaveable bowl on HIGH 10 sec.
6. or just until softened; stir until creamy.
7. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min.
8. Add half the cream cheese; mix well.
9. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.
10. Pour into crust.
11. Add sugar and remaining milk to remaining cream cheese; mix well.
12. Stir in remaining COOL WHIP; spread over pie.
13. Refrigerate 3 hours.
14. Meanwhile, toast remaining coconut.
15. Sprinkle toasted coconut over pie just before serving.

vanilla wafers, butter, s angel, philadelphia cream cheese, cold milk, topping, sugar

Taken from www.kraftrecipes.com/recipes/coconut-cream-cheese-pie-120780.aspx (may not work)