Coconut Cream Pie
1 (16 oz) package Vanilla CANDIQUIK® Coating
2 (8 oz) packages cream cheese, softened
1 (3.4 oz) package instant Coconut Cream flavored pudding
1 (8 oz) containers whipped topping, thawed
1 (9-inch) graham cracker crust
1 cup Log House Foods® Shredded Coconut, toasted
Whipped cream (topping)
1. Melt Vanilla CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to directions on package.
2. In a large bowl, beat cream cheese, melted CANDIQUIK® and coconut pudding, mix until well blended.
3. Fold in 1 container of whipped topping, half of the container at a time and mix until well combined.
4. Carefully spoon mixture into graham cracker crust. Top with whipped cream and toasted coconut.
For toasted coconut:
Spread shredded coconut evenly on a baking sheet.
Toast 7 to 12 minutes in a 300°F oven, stir frequently until coconut is lightly browned.