If a Mounds candy bar was a pie, this no-bake dessert would be it. This cool and creamy pie will be your go-to this summer. Toasted coconut is mixed with chocolate pudding to create a chocolaty middle layer. That's sandwiched in between a sweetened cream cheese layer and a fluffy whipped cream. Not only is this pie easy to make, but it's also easy to eat. In fact, you will want to eat the whole thing. It's delish! I wanted something a little different and came up with this pie. My family and guests loved it.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pies Yield: 6 Servings
Ingredients :
- 1 - prebaked pie crust for 1-crust pie
- 8 ounce(s) cream cheese
- softened
- 2 cup(s) heavy whipping cream
- divided
- 2/3 cup(s) granulated sugar
- plus 2 tablespoons
- 1/2 teaspoon(s) vanilla extract
- 1 package(s) chocolate instant pudding mix (6 oz)
- 2 1/2 cup(s) milk
- 1 cup(s) coconut
- toasted
Intructions :
- Beat the 2/3 cup sugar and the cream cheese with a mixer until smooth and light. Add one cup of cream and vanilla extract. Beat on medium-high speed until smooth and almost the consistency of whipped cream.
- Make the pudding following the directions on the package. Add 1/2-3/4 of the coconut to the pudding and fold in.
- Beat 1 cup of cream with 2 tablespoons sugar until soft peaks.
- To assemble: Put the cream cheese mixture in the pie crust and spread smooth. Place the pudding on top of the cream cheese mixture and top with whipped cream. Garnish with the remaining toasted coconut.
Rated 5/5 based on 81 Reviews
Keyword : chocolate-coconut-cheese-pie