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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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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