Coconut Cream Pie

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   Preheat the oven to 350u00b0. Stir together first 3 ingredients. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 350u00b0 for 8 minutes. Remove to a wire rack and cool completely. Beat cream cheese and cream of coconut at medium speed of an electric beater until smooth. Add pudding mix, beating until blended. Stir in coconut. Fold in whipped topping. Spread cheese mixture evenly into prepared crust. Cover and chill 2 hours or until set. Beat whipping cream with an electric beater until soft peaks form. Spread evenly over pie. Makes 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

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