Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
- softened
- 1/4 cup milk
- 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
- 1 can (8 oz.) crushed pineapple in juice
- undrained
- 1 tub (8 oz.) COOL WHIP Whipped Topping
- thawed
- divided
- 1/2 cup BAKERS ANGEL FLAKE Coconut, toasted, divided", "1 ready-to-use vanilla wafer crumb crust (6 oz.)
Instructions
- Beat cream cheese and milk in large bowl with mixer until blended.
- Add dry pudding mix and pineapple; beat 2 min.
- Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
- Pour into crust.
- Refrigerate 3 hours or until firm.
- Top with remaining COOL WHIP and coconut just before serving.
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