Coconut Cheesecake Fudge Pie
Description
There isn't much baking in this pie, just the pie crust and toasting the coconut. It is a delicious pie with layers of coconut cheesecake, chocolate fudge pudding and whipped topping.
Ingredients
1 refrigerated pie crust
1- 8 oz. pkg. cream cheese, softened
2/3 c. powdered sugar
2 2/3 c. whipped topping, divided
1 1/2 c. sweetened shredded coconut, divided
1 1/2 c. milk
1- 3.4 oz. box instant chocolate fudge pudding
Directions
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Bake pie crust according to package directions. Cool.
Beat cream cheese and powdered sugar until creamy. Add 2/3 cup whipped topping and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
Whisk together milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining whipped topping.
Spread remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally, watching carefully so it doesn't burn. Let cool then sprinkle on top of the pie.
Store in the refrigerator in a sealed container.
Makes 8-10 slices.