Coconut Cream Layer Pie - cooking recipe
Ingredients
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1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 envelope nondairy topping mix
1 c. milk
2 tsp. vanilla extract
2 (9-inch) pie shells, baked
2 c. coconut
3 (3 1/2 oz.) pkg. instant vanilla pudding mix
6 c. half and half
1 1/2 tsp. vanilla extract
1 c. toasted coconut
1 (8 oz.) container Cool Whip
Preparation
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In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy. Pour into pie shells. Spread 1 cup coconut on each pie and chill several hours.
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