Coconut Cheesecake Cream Pie

The other day my sister and I were planning out what pies we wanted at the dessert table for Thanksgiving. I kid you not, our pie list was longer than the dinner list, haha 🙂

It’s no secret that I love no bake pie recipes. You can make it the day before to free up time on Thanksgiving day. Or make it for an event or gathering ahead of time.

1 ready-to-use Nilla Wafer crust
2 boxes (3.4 oz each) coconut instant pudding
2 cups half & half milk
1 bar (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8 oz) Cool Whip
toated coconut for garnish

In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.
In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid and let refrigerate for at least 8 hours, but preferably overnight.
When ready to serve make the toasted coconut and sprinkle on top of the pie. Heat oven to 325 degrees. Spread 1 cup (or however much you want) of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir the coconut around, and bake for another 4 minutes or so until the coconut is browned and toasted. Watch it carefully!

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