Coconut-Cream Cheese Pie

Taste of the tropics. Vanilla, coconut and cream cheese with a crust of vanilla wafers.

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar

Heat oven to 350ºF.

Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

Sprinkle toasted coconut over pie just before serving.

A recipe from Kraft. Creamy, cool and delicious.

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