1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
One 8 ounce package cream cheese, softened
1 cup cream of coconut
One 3.4 ounce package cheesecake instant pudding mix
One 6 ounce package sweetened flaked coconut, thawed
One 8 ounce container frozen whipped topping, thawed
1 cup whipping cream
Garnish: sweetened flaked coconut
Stir together first three ingredients; press mixture in bottom and up sides of a 9 inch pie plate. Bake at 350 degrees for 8 minutes; remove to a wire rack, and cool completely.
Beat cream cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.
Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared curst; cover and chill 2 hours or until set.
Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired.
Sandra's Notes: Makes one 9 inch pie with a prep time of about 25 minutes.
Sandra's Comments: Cream of Coconut be bought at most grocery stores. It is very common and is located on the isle with the non-alcoholic 'fruity' mixes for alcohol drinks; lemon drop, cosmos, etc.