1 1/2 pounds cream cheese, softened
1 (9 inch) prepared graham cracker crust
1 (7 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup milk
1 1/2 tablespoons vanilla extract
1/2 teaspoon lemon zest
3 (8 ounce) cans coconut cream
3 eggs
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, pudding mix, milk, vanilla extract, lemon zest and coconut cream. Mix thoroughly. Place mixture in pie crust.
In a large bowl, beat eggs until frothy. Beat in coconut cream, then fold into custard mixture. Fold in whipped topping and fold first 3 tablespoons into pie filling. Pour mixture over pie. Chill overnight before serving.
Although I used coconut oil, this cake layers very easily and is lovely.
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