Creamy Pina Colada Pie

• 1 loaf PHILADELPHIA Original Cream Cheese, softened
• 1 qt. pineapple juice
• 1-1/2 cups JELL-O Vanilla Instant Pudding
• 3/4 cup sugar
• 2 Tbsp. coconut extract
• 1 qt. canned crushed pineapple, well drained
• 1 gal. whipped topping, divided
• 6 each graham cracker crusts (9-inch)
• 3 cups BAKER'S ANGEL FLAKE Coconut, toasted

1. Place cream cheese, pineapple juice, dry pudding mix, sugar and extract in 12-qt.
2. bowl of electric mixer fitted with wire whisk attachment (or 2-1/2-qt.
3. bowl for trial recipe).
4. Beat on low speed 2 min.
5. Increase speed to medium; beat until well blended, stopping occasionally to scrape side and bottom of bowl.
6. Gently stir in pineapple and 2-1/4 qt.
7. of the whipped topping (or 1-1/2 cups of the whipped topping for trial recipe).
8. Pour 1 qt.
9. of the cream cheese mixture into each crust.
10. Spread remaining 2-1/4 qt.
11. whipped topping (or remaining 1-1/2 cups whipped topping for trial recipe) evenly over filling.
12. Refrigerate at least 4 hours or until set.
13. Sprinkle each pie with 1/2 cup coconut just before serving.

philadelphia original cream cheese, pineapple juice, jello, sugar, coconut extract, pineapple, whipped topping, graham cracker crusts, s angel

Taken from www.kraftrecipes.com/recipes/creamy-pina-colada-pie-104514.aspx (may not work)