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Coconut Cream Pie Recipe


1 (8 ounce) package cream cheese, softened

2 (3 ounce) packages instant coconut cream pudding mix

1 (3 ounce) package instant coconut cream cheese spread

1 (3 ounce) package instant coconut cream cheese tarts


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, beat cream cheese until fluffy. Stir in pudding mix and spread. Roll pastry into 1 inch balls. Place 1/2 inch apart on ungreased baking sheet.

Bake in preheated oven for 30 minutes.


Becky Koski writes:

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Good recipe. I'm going to try using vinaigrette, but my husband and I really liked this recipe. Will try with New Year's Day.
Juckuu K writes:

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I changed the proportions on the peppers to taste, but only used 2 jalapenos. I could see adding some red pepper flakes or some other seasoning to really bring this in.
Kresty Reeney writes:

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Good and easy - worked like a champ description is pretty good