COCONUT FUDGE PIE

This easy Coconut Fudge Pie has three delicious layers just waiting for you to dive right in to. There is chocolate and coconut goodness in every bite.

I’m sure  you realize by now that it isn’t a coincidence for me to have a treat that coincides with a “national holiday”, right?

Yes, I’m crazy enough to know that today is “PI” day.  No, I did not forget the “E” at the end.  Although, when I hear the word PI, the only thing I think of is crust, filling, and Cool Whip.

I most definitely do not think of math and school and numbers and and any other 3.14 things.   Nope, definitely just sugar on the brain.

Ingredients

• 1 refrigerated pie crust
• 1 - 8 ounce package cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon coconut extract
• 1 - 8 ounce container Cool Whip, thawed & divided
• 1 1/2 cups sweetened shredded coconut, divided
• 1 1/2 cups milk
• 1 - 3.4 ounce box instant chocolate fudge pudding

Instructions

1. Preheat the oven to 450 degrees.
2. Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
3. Beat the cream cheese, powdered sugar, and extract until creamy.
4. Add 2/3 cup Cool Whip and beat again.
5. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
6. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes.
7. Spoon the pudding gently on top of the coconut filling. Top with the remaining Cool Whip.
8. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute. Watch carefully so it doesn't burn.
9. .............................

For full instructions please see : insidebrucrewlife.com

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