Coconut Cream Pie - Yummy...(Share this with yourself & your friends - make sure to keep up with this recipe...) For the Crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

 

 

 

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Coconut Cream Pie

 

For the Crust:

 

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

 

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

 

Layer two:

 

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

 

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

 

Layer three:

 

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

 

Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Shirley Cole Ward shared Nancy Alexander's photo.