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Prep 20min
Total2hr20min
Ingredients7
Servings8
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Ingredients
1
package (8 oz) cream cheese, softened
1
cup milk
1
teaspoon vanilla
1
box (4-serving size) pistachio instant pudding and pie filling mix
1
container (8 oz) frozen whipped topping, thawed
1/2
cup flaked coconut, toasted
1
shortbread crumb crust (6 oz)
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Steps
1
In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
2
With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.
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To toast the coconut, spread it on an ungreased cookie sheet and bake at 350°F for 7 to 8 minutes, stirring occasionally, until it's light golden brown.
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