Side Pannel
Coconut Fudge Pie
Coconut Fudge Pie
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Fruit, Desserts
Ingredients List
- 1 refrigerated pie crust
- 1 - 8 ounce package cream cheese, softened
- 2/3 cup powdered sugar
- 2 2/3 cups Cool Whip, divided
- 1 1/2 cups sweetened shredded coconut, divided
- 1 1/2 cups milk
- 1 - 3.4 ounce box instant chocolate fudge puddin
Directions
1. Bake pie crust according to package directions. Cool.
Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
2. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
3. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn't burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.
Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
2. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
3. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn't burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.
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