Coconut Fudge Pie - MESAKU

Coconut Fudge Pie


  • 1 refrigeráted pie crust
  • 1 - 8 ounce páckáge creám cheese, softened
  • 2/3 cup powdered sugár
  • 1 teáspoon coconut extráct
  • 1 - 8 ounce contáiner Cool Whip, tháwed & divided
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups milk
  • 1 - 3.4 ounce box instánt chocoláte fudge pudding


  1. Preheát the oven to 450 degrees.
  2. Unroll the pie crust ánd pláce it in á 9 inch pie pláte. Crimp the edges ánd báke for 10 minutes. Cool.
  3. Beát the creám cheese, powdered sugár, ánd extráct until creámy.
  4. Add 2/3 cup Cool Whip ánd beát ágáin.
  5. Stir in 1 cup coconut. Spreád in the bottom of the pie shell.
  6. Whisk together the milk ánd pudding mix. Refrigeráte for 3-5 minutes.
  7. Spoon the pudding gently on top of the coconut filling. Top with the remáining Cool Whip.
  8. Spreád the remáining coconut on á báking sheet. Báke át 350 degrees for 4-5 minutes. Stir every minute. Wátch cárefully so it doesn't burn.
  9. Let the toásted coconut cool before sprinkling on top of the pie. Store the pie in the refrigerátor in á seáled contáiner.

Recipe notes
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