Pistachio-Coconut Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon vanilla
1 (3 1/2 ounce) box instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut, toasted
1 (6 ounce) shortbread pie crusts

Preparation

In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.