Quick Coconut Cream Pie - cooking recipe

Ingredients

8 ounces cream cheese, softened
1 cup cream of coconut (not coconut milk)
3 1/2 ounces cheesecake flavor instant pudding and pie filling
6 ounces frozen sweetened coconut, thawed
8 ounces Cool Whip, thawed
1 prepared graham cracker pie crust

Preparation

Beat cream cheese and cream of coconut until smooth. (If your cream of coconut has separated in the can, before combining it with the cream cheese, microwave it for a few seconds until you are able to mix it).
Add pudding, beat until blended.
Stir in coconut.
Fold in cool whip.
Spread in graham cracker crust.
Cover and chill for 2 hours.