Coconut Fudge Pie

• Vegetarian

• Baking & Spices

  • 2 2/3 cups Cool whip
  • 2/3 cup Powdered sugar

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1 8 ounce package Cream cheese
  • 1 1/2 cups Milk

• Desserts

  • 1 3.4 ounce box Chocolate fudge pudding, Instant

Found on insidebrucrewlife.com

Description

Directions

• Bake pie crust according to package directions. Cool.
• Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
• Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
• Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesnt burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.