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Desserts

Easy Lemon-Coconut Cream Pie

Easy Lemon-Coconut Cream Pie recipe
photo by:kraft
No matter how busy the day gets, there's time for this Easy Lemon-Coconut Cream Pie: 15 minutes to make, a few hours in the fridge—and voilà! Dessert.
time
prep:
15 min
total:
2 hr 45 min
servings
total:
8 servings

What You Need

1-1/3
cups  cookie or cracker crumbs (graham, chocolate water or gingersnap)
2
Tbsp.  sugar
1/3
cup  butter, melted
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-3/4
cups  milk
2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
 Zest from 2 lemons
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
cups  thawed COOL WHIP Whipped Topping, divided
1/4
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

HEAT oven to 350ºF.

MIX crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.

REFRIGERATE 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.

Kraft Kitchens Tips

Size Wise
Balance out your food choices during the day so you can enjoy a slice of this creamy pie.
Special Extra
Garnish with lemon slices.
How to Toast Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.
K:64076v3:162194
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