Creamy Coconut Pie
Creamy Coconut Pie is an moderately easy dinner. Made with 1 keebler ready-crust graham cracker pie crust, 1 tbsp. sugar, 1 (3 oz.) pkg. cream cheese, softened, 1 1/3 c. baker's angel flake coconut and nondairy whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Beat sugar and milk into cream cheese until smooth.
Fold in coconut.
Fold mixture into Cool Whip topping and almond extract. Spoon into pie crust.
Freeze until firm, about 4 hours.
Let stand at room temperature about 15 minutes before cutting.
Store any leftover pie in freezer.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment