Coconut-Cream Cheese Pie

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

What You Need
1 large graham cracker pie crust
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 pkg. (3.4 oz.) JELL-O coconut cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O cheesecake Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping
1 Tbsp. sugar

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cups of coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

Toasted Coconut:Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

**I found this on a Kraft.com but they said to use vanilla pudding. I used coconut cream and cheesecake instead. Very Delicious!!!!

Nutrition Facts Makes 12 servings
Amount per serving

Calories:
320.6 kcal

Water 54.62 g
Carbohydrate* (45%) 35.75 g
Protein (6%) 4.46 g
Total Fat (50%) 18.31 g
Monounsaturated 4.89 g
Polyunsaturated 1.62 g
Saturated 10.84 g
Cholesterol 31.71 mg
Dietary Fiber 1.03 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 470.11 IU
Thiamin 0.04 mg
Riboflavin 0.16 mg
Niacin 0.51 mg
Pantothenic acid 0.36 mg
Vitamin B6 0.07 mg
Folate 10.37 mcg
Vitamin B12 0.29 mcg
Vitamin C 0.54 mg
Vitamin E 0.6 mg ATE

Minerals
Calcium 90.67 mg
Iron 0.89 mg
Magnesium 18.27 mg
Phosphorus 213.9 mg
Potassium 168.83 mg
Sodium 423.22 mg
Zinc 0.6 mg
Copper 0.07 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17