Coconut Cream Pie

1. 1

   Whisk softened cream cheese and milk together until smooth. Add approximately 2/3 of the Cool Whip to the cream cheese mixture (I usually just eyeball it), but do not mix.

2. 2

   Sprinkle the entire package of instant pudding over the cream cheese and Cool Whip mixture. Mix until fluffy and the pudding mix is fully incorporated.

3. 3

   Pour mixture into the pie shell and smooth the top.

4. 4

   Spread or pipe remaining Cool Whip on top of the pie and sprinkle with toasted coconut.

5. 5

   Chill at least 2 hours or overnight.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.