Decadent Cream Cheese Coconut Pie

A light and luscious coconut cream pie

• Ready In: 10 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1  keebler graham cracker crust (can use the shortbread one if you prefer)

• Step 1

• 1⁄2 cup powdered sugar
• 1  cup Cool Whip
• 4  ounces cream cheese (softened)
• 3 -5  drops  coconut extract

• Step 2

• 1 (3 1/2ounce) box  jello instant coconut cream pudding mix
• 1  cup 2% low-fat milk
• 3⁄4 cup half-and-half cream
• 2 -3  drops  coconut extract

• Step 3

• 1⁄3 cup  shredded coconut

• Step 4

• 1 (8 ounce) container  extra Cool Whip
• 3 -5  drops  coconut extract

Directions

1. Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
2. Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
3. Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) – let cool.
4. Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.