This airy translation of a favorite candy bar brings sweet joy wherever it's served.
Provided by My Food and Family
Categories Confections
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
- Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
- Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
- Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
- Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
- Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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