Coconut-Cream Cheese Pie

Ingredients

• 0.3 cup butter melted
• 8 oz philadelphia cream cheese divided
• 1.3 cups baker's angel flake coconut divided
• 6.8 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold divided
• 1 Tbsp sugar 
• 1.5 cups vanilla wafers crushed finely
• 2 cups cool whip lite whipped topping thawed

Equipment

• bowl
• oven
• whisk
• microwave

Directions

1. Heat oven to 350F.
2. Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate.
3. Bake 10 min. Cool.
4. Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min.
5. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.
6. Pour into crust.
7. Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
8. Sprinkle toasted coconut over pie just before serving.