Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: 8 ounces, weight Cream Cheese, Softened; 1/3 cups Plus 2 Tablespoons Milk; 16 ounces, weight Cool Whip, Thawed, Divided; 1 box (4-serving Size Box) Coconut Cream Instant Pudding; 1 whole Graham Cracker Or Nilla Pie Shell, Store Bought; 1/4 cups Coconut, Toasted

6 ingredients

6 steps

Ingredients

8 ounces, weight Cream Cheese, Softened
1/3 cups Plus 2 Tablespoons Milk
16 ounces, weight Cool Whip, Thawed, Divided
1 box (4-serving Size Box) Coconut Cream Instant Pudding
1 whole Graham Cracker Or Nilla Pie Shell, Store Bought
1/4 cups Coconut, Toasted

Directions

1

Whisk softened cream cheese and milk together until smooth. Add approximately 2/3 of the Cool Whip to the cream cheese mixture (I usually just eyeball it), but do not mix.
2

Sprinkle the entire package of instant pudding over the cream cheese and Cool Whip mixture. Mix until fluffy and the pudding mix is fully incorporated.
3

Pour mixture into the pie shell and smooth the top.
4

Spread or pipe remaining Cool Whip on top of the pie and sprinkle with toasted coconut.
5

Chill at least 2 hours or overnight.
6

Enjoy!