How to make it

  • Mix cream cheese and cold milk on low until well blended
  • Add pudding and condensed milk-beat on low until smooth
  • Gently stir in palmfuls of coconut
  • Spoon mixture into graham cracker crust.
  • Refrigerate immediately at least 4 hours
  • In heavy pan, on very low heat, toast palmfuls of coconut
  • NOTE: This will take a while to toast, but once it gets going will burn quickly. Stir coconut often & watch closely.
  • Just before serving, sprinkle toasted coconut atop pie as an attractive and yummy garnish.

Reviews & Comments 1

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  • jett2whit 5 years ago
    Looks delicious any way you see it!
    Was this review helpful? Yes Flag

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