9 Coconut Cream Cheesecake Pie

Coconut Lovers.... This is for you. What could be best than pairing Coconut and Cheesecake Flavored Pudding??? I say... nothing....

Today I want to share with you a perfect Summer Dessert layered with Chocolate, Toasted Coconut, Cheesecake Flavored Pudding and Whipped Topping.

Coconut Cream Cheesecake Pie

by Sweet Yarns

6050293

Ingredients:

• 2 oz. Baker's Semi-Sweet Chocolate, chopped
• 2 cups thawed COOL Whip Whipped Topping
• 3/4 cup Sweetened Coconut Flakes, toasted
• 1 (6 oz.) Keebler Ready Crust Chocolate Pie Crust
• 1 1/2 cups cold milk
• 1 pkg (4.5 serving size) JELL-O Cheesecake Flavor instant Pudding

Instructions:

1. In medium microwave-safe bowl; microwave chocolate on High for 2 minutes. Stir every 25 seconds. Continue until chocolate is completely melted. Add 1 cup of the whipped topping and 1/4 cup of the toasted coconut; stir until well blended. Spread mixture onto bottom of crust. Refrigerate for 10-15 minutes.

2. Add cold milk into a large bowl. Add pudding mix and whisk for 2 minutes; or until well blended. Spoon into crust.

3. Spread the remaining cup of whipped topping on top of pudding and sprinkle the remaining toasted coconut over the top.

4. Refrigerate pie 4 hours before serving. Store leftovers in refrigerator.

Tip: How to Toast Coconut:

Spread coconut on a microwaveable pie plate. Microwave on High for 5 minutes, stirring every 2 minutes, or until lightly browned.

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This Coconut Cream Cheesecake Pie is the best thing ever... The perfect rich, creamy desert for those last days of Summer!!!! Enjoy this recipe...

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