Coconut Cream Pie Cheesecake Recipe

Coconut Cream Pie Cheesecake Recipe

Coconut Cream Pie Cheesecake Recipe

Coconut cream pie with cheesecake round. Easy and simple thanks to coconut and crill wafer nilla pudding. This is bake pie so very perfect to make a day ahead! Pie cream cheesecake pie is a must make a dessert thank you.

Coconut cream pie with a touch of cheesecake. Easy and simple thanks to a mixture of coconut pudding and Nilla wafer crust. This is not a baked cake so it is perfect for making the day ahead to save time! The cheesecake coconut cream pie is a must be made for Thanksgiving dessert.


  • 1 bar (8 ounce) cream cheese, soft
  • 1 tub (8 ounces) Cool Whip
  • roasted coconut for decoration
  • 1 Nilla Wafer crust ready for use
  • 2 boxes (3.4 ounces each) instant coconut pudding
  • 2 cups half & half milk
  • 1/3 cup of granulated sugar


  1. In a bowl, mix the dried pudding powder by half & half. Stir with a wire whisk until it is thoroughly mixed and creamy in color. Leave it for a few minutes to thicken. Flatten 1 1/2 cups of the mixture into the prepared crust (this is the first layer). Set aside the rest.
  2. In a separate bowl, mix the cream cheese and sugar, then shake with a handheld blender until mixed. Fold it in the Cool Whip and stir, using a spatula, until it is completely mixed. Add half of this mixture to the remaining banana pudding mixture. Stir together until mixed and add to the pie crust (as the 2nd layer).
  3. Apply the remaining cream cheese mixture on top (for the 3rd layer). Cover with a closed lid and let it cool for at least 8 hours, but preferably overnight.
  4. When ready to serve, make roasted coconut and sprinkle on the pie. Preheat the oven to 325 degrees. Spread 1 cup (or as much as you want) grated coconut on a baking sheet and bake for 4 minutes, stir the coconut around, and roast for another 4 minutes.

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