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RWOP Finalist: Mounds of Joy Whipped Pie

From Real Women of Philadelphia 2010 Finalist Debbie Fabre: Take a trip to paradise with this coconut dream dessert! Philadelphia® Cream Cheese and coconut are blended with instant chocolate pudding and topped with yummy chocolate coconut candy bars.

6 ServingsPrep Time: 50 min Total Time: 50 min

Ingredients

1 pkg. (8oz.) Philadelphia® Cream Cheese, softened
1 cup cream of coconut
1 pkg. (3.9 oz.) JELL-O® Cheesecake Flavor Instant Pudding
14 oz. frozen sweetened flaked coconut, divide in 1/2 and toast 1/2
2 pkg. (8 oz. each) Cool Whip® Whipped Topping, divided
1 Oreo® Pie Crust
Hard-shell chocolate ice cream topping (optional)
6 mini chocolate-coated coconut and almond candy bars

Directions

Blend together softened Philadelphia® Cream Cheese and cream of
coconut until smooth and creamy. Add dry pudding mix and beat until
well blended.
Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub Cool
Whip®.
Pour 1/2 of pudding mixture into the Oreo® Pie Crust. Drizzle
with hard-shell chocolate ice cream topping, if desired. Pour second
half of pudding mixture over pie.
Mix 3/4 cup of toasted coconut with remaining tub of Cool Whip®

2 of 2

RWOP Finalist: Mounds of Joy Whipped Pie (continued)

Directions (continued)

and spread or pipe on pie.
Finish pie by garnishing with mini chocolate coated coconut and
almond candy bars. Sprinkle remaining toasted coconut on pie.
Place in freezer 30 minutes to set or refrigerate for 45 minutes.
Slice and enjoy! Yield: 6 servings.

How to Toast Coconut: Toast coconut on plate in microwave until evenly browned. Stir often to prevent burning. WATCH CLOSELY. If you wish to use the coconut without toasting, that is also acceptable.