Butterscotch Cheese Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 c. (1/2 pt.) whipping cream, whipped
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3/4 c. cold water
1 (4 serving size) pkg. instant butterscotch flavor pudding mix

Preparation

In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
On low speed, beat in water and pudding mix until smooth.
Fold in whipped cream.
Pour into prepared pastry shell.
Chill 2 hours or until set.
Garnish with coconut that has been lightly browned in oven.
Refrigerate leftovers.