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Nadine's Coconut Cream Pie

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/3 cup butter or margarine, melted
1 2/3 cups graham crackers
1/4 cup sugar
1 package (8 oz.) cream cheese, softened
1 cup cream of coconut
1 package (3.4 oz.) cheesecake pudding mix
1 package (6 oz.) frozen sweetened flaked coconut, thawed
1 tub (8 oz.) Cool Whip (thawed)
1 cup whipping cream
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Let's Make It
1
Stir together first 3 ingredients. Press mixture evenly in bottom and up sides of a 9 inch pie pan. Bake at 350 degrees F for 8 minutes. Remove to a wire rack and cool completely.
2
Beat cream cheese and cream of coconut at medium speed with and electric mixer until smooth. Add dry pudding mix, beating until blended. Stir in coconut, fold in Cool Whip. Spread cheese mixture into prepared crust, evenly cover, and chill 2 hours until set.
3
Beat whipped cream with an electric mixer until soft peaks form. Spread evenly over top of pie. Garnish with coconut if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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