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    Coconut Creme Pie


    Source of Recipe


    Jell-O

    List of Ingredients




    48 NILLA 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 Whipped Topping
    1 Tbsp. sugar

    Recipe



    HEAT oven to 350ºF.

    COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

    MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy.

    Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min.

    Add half the cream cheese; mix well.

    Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.

    Pour into crust.

    ADD sugar and remaining milk to remaining cream cheese; mix well.

    Stir in remaining COOL WHIP; spread over pie. (I like to fill a pastry bag fitted with a big star tip and pipe the creme on top instead of spreading it.).

    Refrigerate 3 hours. Meanwhile, toast remaining coconut.

    SPRINKLE toasted coconut over pie just before serving.

 

 

 


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