Coconut Cheesecake Cream Pie

Coconut cream pie with a cheesecake twist. Easy and simple thanks to the coconut pudding mix and Nilla wafer crust. It’s a no bake pie so it’s perfect to make the day ahead to save time! Coconut cheesecake cream pie is a must make for Thanksgiving dessert.


1 ready-to-use Nilla Wafer crust
2 boxes (3.4 oz each) coconut instant pudding
2 cups half & half milk
1 bar (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8 oz) Cool Whip
toated coconut for garnish

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