This was my first time making a coconut cream pie. The only reason I did was because I had leftover cream of coconut from the Coconut Cream cupcakes I had. This was really good. I took it to a dinner and baking session I went to – and we all ate a piece and it was yummy – sugar overload!
1 ready made graham cracker crust (this time of the year, short cuts are grand!)
1 block of 1/3 less fat cream cheese – softened
1 cup cream of coconut (NOT coconut milk) – this is found in the drink/mixer section
1 small pkg of cheesecake pudding mix
1 6 oz bag of coconut
1 8 oz container of Fat Free Cool Whip
1 cup heavy whipping cream
sugar (both of these are optional if you wanted sweetened whipping cream, I don’t like it plain)
coconut to garnish
Cream cheese and cream, then add in dry pudding mix, then add in coconut, fold in cool whip. Pour into crust. Let chill for 2 hours. Before serving whip heavy whipping cream till medium peaks form – add in 1 1/2 tsp vanilla and 1 1/2 T sugar. Spread on top. Top with coconut for garnish if you want to.