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White Chocolate-Coconut Cream Pie

White Chocolate-Coconut Cream Pie recipe
photo by:kraft
Melted white chocolate covers a coconut and graham cracker crust that is filled with coconut pudding and whipped cream for a cool and luscious pie.
25 min
4 hr
10 servings
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What You Need

cups  BAKER'S ANGEL FLAKE Coconut, divided
cup  margarine, melted
cup  graham cracker crumbs
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
cups  cold milk
cups  whipping cream, divided

Make It

HEAT oven to 350°F.

MIX 1 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min. Microwave 3 chocolate in small microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

BEAT pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining chocolate and 1/4 cup whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.

BEAT remaining whipping cream in chilled large bowl with mixer on medium-high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until well blended. Stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Enjoy your favorite foods on occasion, but keep portion size in mind. One pie makes enough for 10 servings.
Special Extra
Toast additional BAKER'S ANGEL FLAKE Coconut; sprinkle over pie just before serving.
Prepare using JELL-O Vanilla or White Chocolate Flavor Instant Pudding.
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