No Bake Coconut Cream Pie

Ingredients

• 1 Coconut Instant Pudding (3.4 ounce box)
• 1 Cup Milk
• 1 Pie Crust
• 4 Ounces Cream Cheese (softened)
• 1/2 Can Sweetened Condensed Milk (14 ounce)
• 1/2 Container Cool Whip
• 1/2 Cup Shredded Sweetened Coconut
• Additional Coconut for serving

Instructions

1. 1

   In a large bowl, whisk the pudding and milk and set aside.

2. 2

   Prepare a blind bake pie crust in a 9" pie plate. **See notes for instructions on blind baking a pie crust.

3. 3

   In a bowl, beat the cream cheese and sweetened condensed milk until smooth.

4. 4

   Add the pudding into the cream cheese mixture and stir until evenly combined.

5. 5

   Add 1/3 of the cool whip to the bowl, and gently fold it into everything.

6. 6

   Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together. Fold in the shredded coconut.

7. 7

   Add the filling to the pie crust and chill for 2-4 hours or up to over night. Top with whipped cream and toasted coconut and serve!