Desserts

Frozen Coconut Pie

photo by:kraft

This scrumptious pie, made with cream cheese, whipped topping and coconut in a graham crust, is ready for the freezer in just 15 minutes.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

8 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. sugar

1/2

cup milk

cup BAKER'S ANGEL FLAKE Coconut

tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed

1/2

tsp. almond or vanilla extract (optional)

HONEY MAID Graham Pie Crust (6 oz.)

Make It

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.

STIR in coconut, whipped topping and extract. Spoon into crust.

FREEZE 4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Use Your Blender

Place cream cheese, sugar and milk in blender container; cover. Blend on low speed 30 sec.; spoon into medium bowl. Gently stir in coconut, whipped topping and extract. Spoon into crust and continue as directed.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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Wanda137

posted:6/9/2013

This pie is so good, I double the recipe and gave 1 pie to a friend that loves coconut and she said when I made the pie again she wants another one, so I did, the only thing I change was I used a chocolate pie shell. This is also a nice quick dessert to make on a hot day, so if you haven't made this yet, please do you will love it.

ThereseSmyers

posted:5/31/2011

Excellent!!! I made this pie and it was wonderful. So cool and refreshing. I only changed one thing and added 1 teaspoon of coconut extract and the flavors popped. Definately in my permanant recipe files.

witchkat

posted:9/26/2009

I first made this many many years ago when the recipe was on the back of the cool whip package. It is so good! Really quick and easy, and if you like coconut and cream cheese, this is definitely for you.

a cook

posted:7/27/2009

I have made the original of this recipe several times. It is delicious. A friend at a church dinner tried it and loved it--and she doesn't usually like coconut. Toasted coconut sprinkled atop before serving adds a little something.

4Mehl

posted:4/12/2009

Substitute Coconut Milk for Milk

juju571

posted:12/30/2008

This is a great pie, not too sweet and very coconuty, take it out of the freezer about 20 minutes before you serve. Very fast and easy to make, definately pleasing to the coconut lover.

aeaaea555

posted:12/5/2008

This dessert is great - but I used Cream of Coconut instead of the milk - that made it have more of a rich flavor - delicious!

star18

posted:8/9/2008

Surprisingly I didn't care for this. Too much Cool Whip maybe? It was too sweet, not coconut-y enough. I prefer the "Coconut Cream Pie" recipe with instant vanilla pudding.

honey19692

posted:2/22/2007

This was a great, quick and simple pie...my father-in-law loves coconut so I made this for him for Christmas....he really enjoyed it.

nenna71

posted:7/18/2006

A summer favorite! The perfect coconut pie!