No Bake 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.


  • 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

No Bake Coconut Cheesecake Cream Pie


  1. In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely 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).
  3. Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid and let refrigerate for at least 8 hours, but preferably overnight.

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