EASY LEMON-COCONUT CREAM PIE

Easy Lemon-Coconut Cream Pie image

Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.

Provided by My Food and Family

Categories Home

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1-1/3 cups cookie or cracker crumbs (graham, chocolate water or gingersnap)
2 Tbsp. sugar
1/3 cup butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
zest from 2 lemons
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 350ºF.
Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.934 g, Sugar 0 g, Protein 5 g