Coconut fans will adore this easy No Bake Coconut Cream Pie recipe! Coconut cream pudding mixes, ready-to-eat graham cracker crust, and no-bake pie filling make it easy. Perfect anytime pie!
Ingredients
Stir until everything is thoroughly incorporated and it begins to thicken. Please let it to sit for three minutes so that it can get even more thick.
To create the first layer, evenly distribute 1½ cups of the pudding into the pie crust that has been prepared. Put the leftover pudding in a separate bowl.
2nd Layer: Mix cream cheese and sugar in another bowl. Use an electric handheld mixer to blend well. Fully mix Cool Whip using a spatula.
Mix half of the cream cheese and cool whip mixture into the rest of the coconut pudding mix. Mix it all together, then spread it out evenly on top of the pie crust to make the second layer.
The third layer consists of adding the remaining cream cheese and cool whip mixture on top from the bottom.
Place the pie in the refrigerator for at least eight hours, but ideally overnight, and cover it with the lid that is enclosed within the graham cracker crust.
As soon as the pie is ready to be served, decorate it with whipped cream and coconut flakes that have been toasted.
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