Cook Time: 15 mins | Prep Time: 30 mins | Serves: 12 – 14 servings
You will crave for this delicious Coconut Cream Pie for sure! Add this to your Christmas recipes. Enjoy!
1 cup walnuts, chopped fine
1 cup all-purpose flour
1 stick butter, softened
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces Cool Whip lite, thawed
3 3/4 cups half and half
2 packages coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 cups shredded coconut
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a small mixing bowl, add 1 cup of flour, 1 stick of soft butter, 1 cup of minced walnuts. Stir until well combined.
Step 3: Apply cooking spray in a 13×9-inch glass pan.
Step 4: Place the mixture into the prepared pan and press it on the bottom.
Step 5: Place the pan inside the preheated oven and bake for 13 to 15 minutes or until the edges turn brown.
Step 6: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 7: Place a small skillet on the stove and add 1 cup of shredded coconut.
Step 8: Turn the heat to low and slightly toast the coconut. Remove from the heat and allow it to cool.
Step 9: In a small mixing bowl, add 1 cup of powdered sugar and 1 pack of soft cream cheese. Beat using an electric mixer until well mixed.
Step 10: Add in 1/3 of the whipped topping and stir until well combined.
Step 11: Spread the mixture using smooth strokes over the crust.
Step 12: Place a pot on the stove and turn the heat to medium.
Step 13: Add in milk and coconut cream pudding. Whisk and allow it to boil.
Step 14: Remove from the heat and set aside to cool at room temperature.
Step 15: Spread the cooled pudding over the crust.
Step 16: Spread the remaining Cool Whip over the pudding.
Step 17: Top with toasted coconut.
Step 18: Place it inside the fridge to chill for 2 hours to overnight.
Step 19: Serve and enjoy!
You can keep this in the fridge for days.
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