A no bake coconut cheesecake and chocolate fudge pudding layered in one delicious pie. It’s the perfect ending to any meal.
1 refrigerated pie crust
1 – 8 ounce package cream cheese, softened
2/3 cup powdered sugar
2 2/3 cups Cool Whip, divided
1 1/2 cups sweetened shredded coconut, divided
1 1/2 cups milk
1 – 3.4 ounce box instant chocolate fudge pudding
- Bake pie crust according to package directions. Cool.
- Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
- Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
- Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn’t burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.