Coconut Fudge Pie Recipe
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Category: |
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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
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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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