2 Packages (8 ounces each) Philadelphia Cream Cheese, softened
1/2 cup of cream of coconut
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crust (6 ounces or 9-inch)
1 cup Cool Whip Whipped Topping thawed
1/2 cup Bakers Angel Flake Coconut, toasted
Mix cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended.
Pour into crust.
Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.
Makes 8 servings
Helpful Tips
To toast coconut, spread in an even layer in a shallow baking pan. Bake at 350°F for 7 to 12 minutes. Stir frequently to brown evenly and prevent burning.
No comments:
Post a Comment