Coconut Cream Pie Recipe

Ingredients

1 (8 ounce) package cream cheese

1 (3 ounce) package cream cheese spread

4 (8 ounce) cans crushed pineapple, drained

2 small raspberries, grated

1 (8 ounce) package cream cheese

1 (3 ounce) package heavy cream

1 (8 ounce) can frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (3 ounce) package instant coconut cream pudding mix

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, mix the cream cheese, cream cheese spread, pineapple, raspberries, cream cheese mix, coconut cream pudding, 1 package of lemon-flavored pudding mix.

Spread dressing over pie, using a wooden spoon or wooden spoon holder if possible. Rotate pie to make sure it is covered. Bake in preheated oven for 45 minutes, or until bubbly and lightly browned. Reduce oven temperature to 325 degrees F (165 degrees C). Bake until butter is melted, about 5 minutes. Serve warm or chilled.

Comments

Kuru writes:

⭐ ⭐ ⭐ ⭐

Good recipe. I used some corn tortillas for the dipping. Didn't have any chopped tomatoes.

ullusun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm going vegetarian for the first time ever and I am SO LOVED!!!! Thank you so much for helping me decide which way to bring my food home from Costa Rica... I had to go blindfolded too. This is very helpful.