Coconut cream layer pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese, softened |
| ½ | cup | Sugar |
| 2 | Envelope of non dairy | |
| Topping mix | ||
| 1 | cup | Milk |
| 2 | teaspoons | Vanilla |
| 2 | 9 inch pie shells, baked | |
| 2 | cups | Coconut |
| 3½ | ounce | Instant vanilla pudding mix |
| 6 | cups | Half and half |
| 1½ | teaspoon | Vanilla |
| 8 | ounces | Non dairy whipped topping |
| 1 | cup | Toasted coconut |
Directions
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk, and 2 teaspoons of vanilla until light and fluffy. Pour into pie shells. Spread 1 cup of coconut on each pie and chill for several hours.
In a large mixing bowl, combine pudding mix, half & half, and 1½ teaspoons of vanilla. Beat until smooth and mixture begins to thicken. Divide mixture in half and pour over each pie. Chill until set. Spread half of whipped topping over each pie. Sprinkle each pie with ½ cup of toasted coconut. Randy Rigg Submitted By RANDY RIGG On 09-28-94