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Coconut Fudge Pie Recipe

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This recipe for Coconut Fudge Pie, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


1 refrigerated pie crust
1 - 8 ounce package cream cheese, softened
2/3 cup powdered sugar
1 teaspoon coconut extract
1 - 8 ounce container Cool Whip, thawed & divided
1 1/2 cups sweetened shredded coconut, divided
1 1/2 cups milk
1 - 3.4 ounce box instant chocolate fudge pudding

Preheat the oven to 450 degrees. Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
Beat the cream cheese, powdered sugar, and extract until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute. Watch carefully so it doesn't burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.




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