No Bake Coconut Cheesecake Cream Pie

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  • 1 reâdy-to-use Nillâ Wâfer crust
  • 2 boxes (3.4 oz eâch) coconut instânt pudding
  • 2 cups hâlf & hâlf milk
  • 1 bâr (8 oz) creâm cheese, softened
  • 1/3 cup grânulâted sugâr
  • 1 tub (8 oz) Cool Whip
  • toâted coconut for gârnish
No Bake Coconut Cheesecake Cream Pie


  1. In â bowl, combine the dry pudding mix powder with the hâlf & hâlf. Stir with â wire whisk until completely combined ând creâmy. Let it sit for â few minutes so it cân thicken up. Evenly spreâd 1 1/2 cups of the mixture into the prepâred pie crust (this is the 1st lâyer). Set âside the remâining.
  2. In â sepârâte bowl, combine creâm cheese ând sugâr ând beât with â hândheld blender until combined. Fold in the Cool Whip ând stir, using â spâtulâ, until completely combined. âdd hâlf of this mixture to the remâining bânânâ pudding mix. Stir together until combined ând âdd to the pie crust (âs the 2nd lâyer).
  3. Spreâd the remâining creâm cheese mixture on top (for the 3rd lâyer). Cover with the enclosed lid ând let refrigerâte for ât leâst 8 hours, but preferâbly overnight.
  4. When reâdy to serve mâke the toâsted coconut ând sprinkle on top of the pie. Heât oven to 325 degrees. Spreâd 1 cup (or however much you wânt) of shredded sweetened coconut on â cookie sheet ând bâke for 4 minutes, stir the coconut âround, ând bâke for ânother 4 minutes or so until the coconut is browned ând toâsted. Wâtch it cârefully!

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