COCONUT CREAM CHEESE PIE

Coconut Cream Cheese Pie image

Provided by Gail Welch @sugarshack

Categories Pies

Number Of Ingredients 16

CRUST
1 cup(s) all purpose flour
1 stick(s) margarine
1 cup(s) pecans, chopped
FIRST LAYER
1 large cream cheese (8 oz)
1 1/2 cup(s) powdered sugar
1 tablespoon(s) vanilla
SECOND LAYER
2 small instant french vanilla puddings
2 1/2 cup(s) milk
3 tablespoon(s) cool whip
1 1/2 cup(s) coconut, toasted
TOPPING
1 small cool whip (enough to cover pie)
1/2 cup(s) coconut, toasted

Steps:

Mix and press ingredients for the crust in a lightly greased (or spray with Pam) 9in x 11in. Pyrex dish. Bake at 350 degrees until light brown; then cool.
Toast 2 cups coconut and set aside. (350F in shallow pan) Note: 1 1/2 cups will be used in the 2nd layer. Reserve 1/2 cup toasted coconut for topping.
Mix all ingredients for the first layer until creamy and spread on cooled crust.
Mix all ingredients together for the second layer and spread on cream mixture.
Top with Cool Whip and sprinkle with 1/2 cup toasted coconut.