Friday, April 25, 2014

Coconut Fudge Pie

1 frozen or refrigerated pie crust (can use a graham cracker crust if desired)
1 (8-ounce) package cream cheese, softened
2/3 cup powdered sugar
2 2/3 cups Cool Whip, divided
1 ½ cups sweetened shredded coconut, divided
1 ½ cups milk
1 (3.4 ounce) box instant chocolate fudge pudding


1. Bake pie crust according to package directions. Cool.
2. Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
3. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
4. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn’t burn. Let cool before sprinkling on top of the pie.
5. Store pie, covered, in the refrigerator.

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