Ingredients for No Bake Creamy Coconut Pie
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup milk
- Flaked Coconut
- 1 (8 ounce) container whipped topping
- Almond Extract
- Graham Cracker Crust
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How to Make No Bake Creamy Coconut Pie
- In a blender, combine 8 ounces of softened cream cheese, 1/2 cup granulated sugar, 1/2 cup milk, and 1 cup sweetened shredded coconut.
- Blend on medium speed for 30 seconds, until smooth and creamy.
- Gently fold in 1 (8 ounce) container of whipped topping using a spatula or whisk.
- Stir in 1 teaspoon of vanilla extract (or other desired extract).
- Spoon the mixture into your prepared graham cracker crust (9-inch).
- Freeze for at least 4 hours, or until firm.
- Before serving, let the pie stand at room temperature for 5 minutes to slightly soften.
- Sprinkle with additional toasted sweetened shredded coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
716g
Fat
475g
Carbs
88g
