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Better than Coconut Cream Pie
Introduce
Chef :
Roni RawlinsBetter than Coconut Cream Pie
MAKE THIS CHOCOLATE TOO
HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.
Ingredient
Food ration :
8 servingsCooking time :
10-15 minutes
1 1/2 cup
Pecans finely chopped/ground
1 1/2 cup
Walnuts finely chopped/ground
4 Tbsp
butter softened
1/2 tsp.
Salt
2 (3.5 oz)
boxes Instant Coconut pudding mix
2 cups
milk
1 tub
Extra Creamy Cool Whip
4 Tbsp.
Brown Sugar
1 cup
powdered sugar
Cooking instructions
* Step 1
Preheat oven to 350°f. Ground pecans and Walnuts. Mix 2 1/2 cups pecan/nut mixture with softened butter and brown sugar. Press into a greased pie dish. Bake 10 to 15 minutes or until slightly darker on edges and appears done or set. Cool completely.
* Step 2
While crust is baking; Beat softened cream cheese until smooth. Add in powdered sugar and 1 cup of the Cool Whip. Put in fridge.
* Step 3
Mix Coconut Pudding mix and 2 cups cold milk. Whisk until mix is dissolved. Put in fridge.
* Step 4
When crust is cool, top with cream cheese mixture.
* Step 5
Top cream cheese mixture with Pudding mixture.
* Step 6
Top Pudding mixture with remaining Cool Whip.
* Step 7
Line baking sheet with parchment paper. On one half put coconut flakes. On the other half put the remaining nuts. Toast until slightly golden brown.
* Step 8
Top mixture with toasted coconut and nuts.
* Step 9
Enjoy! Keep in refrigerator and serve cold!
* Step 10
HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.
Note: if there is a photo you can click to enlarge it
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