Coconut Cream Pie

Look for cream of coconut near the piña colada and margarita mixes.

Yield: Makes 1 (9-inch) pie

Ingredients

• 1 2/3  cups  graham cracker crumbs
• 1/4  cup  sugar
• 1/3  cup  butter or margarine, melted
• 1  (8-ounce) package cream cheese, softened
• 1  cup  cream of coconut
• 1  (3.4-ounce) package cheesecake instant pudding mix
• 1  (6-ounce) package frozen sweetened flaked coconut, thawed
• 1  (8-ounce) container frozen whipped topping, thawed
• 1  cup  whipping cream
• Garnish: sweetened flaked coconut

Preparation

Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate.

Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.

Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.

Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired.

Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.