Zutaten für Quick Coconut Cream Pie
- 8 ounces cream cheese, softened
- 1 (13.5 ounce) can cream of coconut
- Cheesecake Flavor Instant Pudding And Pie Filling
- Sweetened Coconut
- 8 ounces Cool Whip, thawed
- Graham Cracker Pie Crust
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Zubereitung von Quick Coconut Cream Pie
- In a large bowl, beat the softened cream cheese and cream of coconut together until completely smooth and creamy using an electric mixer.
- Add the pudding mix and milk. Beat until well combined and the pudding has thickened.
- Gently stir in the sweetened shredded coconut.
- Carefully fold in the thawed Cool Whip until just combined. Be careful not to overmix.
- Pour the coconut cream mixture into the prepared graham cracker crust.
- Cover the pie and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
183g
Fat
122g
Carbs
19g