Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be and takes just 15 minutes to assemble.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
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.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 16g
Trans Fat 0.5g
Total Carbohydrates 48g
Dietary Fibers 0.934g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.