Yield: 6 servings
1 pack cream cheese; softened
1 pack instant coconut cream pudding and pie filling mix
2/3 c milk
1 can frozen limeade concentrate; thawed
few drops green food color if desired
1-1/2 c frozen light whipped topping; thawed
1 each vanilla wafer crumb crust
3 tablespoon coconut; toasted
In medium bowl, beat cream cheese until smooth. Add pudding mix; blend well. Gradually beat in milk. Add limeade concentrate and food color; continue beating until slightly thickened.
Fold in 1 cup of the whipped topping; reserve remaining whipped topping for garnish. Pour into crumb crust. Refrigerate at least 5 hours or overnight.
Just before serving, sprinkle pie with toasted coconut. Garnish with reserved whipped topping.
NOTE:
To toast coconut, spread on cookie sheet and bake at 350 degrees until light golden brown, about 7 to 8 minutes, stirring occasionally.
SERVING SUGGESTION:
This pie can also be served frozen. After assembling the pie, cover and freeze. To serve, let stand at room temperature about 10 minutes before cutting.