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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.