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Ingredientes
- 1 2/3 c. graham cracker crumbs
- 1/4 c. sugar
- 1/3 c. butter or possibly margarine melted
- 1 pkt cream cheese - (8 ounce) softened
- 1 c. cream of coconut
- 1 pkt cheesecake instant pudding mix - (3.4 ounce)
- 1 pkt frzn sweetened flaked coconut - (6 ounce) thawed
- 1 ct frzn whipped topping - (8 ounce) thawed
- 1 c. whipping cream Sweetened flaked coconut for garnish
Direcciones
- Stir together first 3 ingredients; press mix proportionately in bottom and up sides of a 9-inch pie plate.
- Bake at 350 degrees for 8 min; remove to a wire rack, and cold completely.
- Beat cheese and cream of coconut at medium speed with an electric mixer till smooth. Add in pudding mix, beating till blended.
- Stir in coconut; mix in whipped topping. Spread cheese mix proportionately into prepared crust; cover and refrigerate2 hrs or possibly till set.
- Beat whipping cream with an electric mixer till soft peaks form, and spread proportionately over top of pie. Garnish, if you like.
- This recipe yields 1 (9-inch) pie.
- Comments: Look for cream of coconut near the pina colada and margarita mixes.
- For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.
- Yield: 1 pie
