Pistachio-Coconut Pie
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Pistachio-Coconut Pie
Yield: 8 servings
-
1
package (8 oz) cream cheese, softened
- 1
- 1
-
1
box (4-serving size) pistachio instant pudding and pie filling mix
-
1
container (8 oz) frozen whipped topping, thawed
-
½
cup flaked coconut, toasted
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1
shortbread crumb crust (6 oz)
1. In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
2. With rubber spatula, fold in whipped topping and ¼ cup of the coconut. Spoon into crumb crust. Sprinkle with remaining ¼ cup coconut. Refrigerate until set, at least 2 hours.
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