Coconut Cheesecake Cream Pie

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.

This coconut cheesecake cream pie is based off of my recipe for banana cream pie. It has no mushy, brown bananas sitting at the bottom (my least favorite thing about banana cream pie).

So if you’re like me and want a creamy version of banana cream pie then be sure and check that one out too.

Prep Time: 10 mins

Fridge Time: 8 hrs

Total Time: 10 mins

Course: Dessert

Cuisine: American

Author: Jessica - Together as Family

Ingredients

· 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

Instructions

1. In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk untilcompletely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.

2. In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).

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Full Recipe: Click Here

Created: BANKHEALTHY