Coconut Cream Pie With Cream Cheese And Cool Whip Recipe

Introduction

Coconut cream pie is a classic dessert that is loved by many. This version of the pie is made with cream cheese and cool whip which gives it a unique twist. The combination of the cream cheese and cool whip give the pie a light and fluffy texture, while the coconut adds a delicious tropical flavor. This recipe is easy to make and will be sure to impress your family and friends.

Ingredients

1 9-inch pie crust, baked and cooled
1 cup sweetened shredded coconut
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 can (14 oz) coconut milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup cool whip, thawed
Extra shredded coconut for garnish

Instructions

Sprinkle the sweetened shredded coconut in the bottom of the baked pie crust.
In a large bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract and beat until combined.
In a separate bowl, whisk together the coconut milk and instant vanilla pudding mix until smooth.
Add the pudding mixture to the cream cheese mixture and beat until combined.
Fold in the cool whip until well combined.
Pour the mixture into the pie crust and smooth out the top.
Refrigerate for at least 4 hours, or until set.
Garnish with extra shredded coconut before serving.

Variations

For a chocolate twist, add 1/2 cup of cocoa powder to the pudding mixture.
For a nutty flavor, add 1/2 cup of chopped pecans or almonds to the pie filling.
For a boozy version, add 1/4 cup of coconut rum to the pudding mixture.
For a gluten-free option, use a gluten-free pie crust.

Conclusion

This coconut cream pie with cream cheese and cool whip recipe is a delicious and easy way to enjoy a classic dessert with a twist. The combination of the cream cheese and cool whip give it a light and fluffy texture, while the coconut adds a delicious tropical flavor. This recipe is perfect for any occasion and is sure to impress your family and friends. Give it a try and enjoy!