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Free Books / Cooking / Mom's Best Recipes Vol 2 / |  |
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424 - Creamy Coconut Pie |
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Free Books / Cooking / Mom's Best Recipes Vol 2 / | |
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424 - Creamy Coconut Pie |
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(by Shirley McNevich)
1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9" readymade graham cracker crust
chocolate bits or rainbow sprinkles (optional)
In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut-cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into readymade crust-sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving-remove from freezer 15 minutes before cutting. Return leftover pie to freezer.
Continue to:
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
cooking, side dish, pudding, recipes, frosting, fudge, bread, entree, candy, cookies, beverage, dessert, cake, pie, icing, soup, food
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