All-American OREO Coconut Cream Pie
12 servings
3h 30min Cook
Ingredient List
- 28 OREO Cookies, divided
- 2 Tbsp. butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- 6 Tbsp. sugar, divided
- 1½ cups unsweetened coconut milk
- ½ tsp. coconut extract
- 1 pkg. (4-serving size) white chocolate instant pudding
- 2½ cups thawed frozen whipped topping, divided
- 1 cup sweetened flaked coconut, divided
- ½ cup EACH blueberries and raspberries
- 2 Tbsp. seedless raspberry jam
Nutritional Information
| Calories | 420 |
| Total fat | 26g |
| Saturated fat | 17g |
| Trans fat | 0g |
| Cholesterol | 25mg |
| Sodium | 340mg |
| Total Carbohydrate | 47g |
| Dietary fiber | 2g |
| Total sugars | 33g |
| Added sugars | 28g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
| Potassium | 4% DV |
- 1Heat oven to 350°F.
- 2Reserve 8 cookies for later use. Finely crush remaining cookies; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate.
- 3Bake 5 min. Cool completely. Meanwhile, chop 7 of the remaining cookies; set aside.
- 4Beat cream cheese and 1/4 cup (4 Tbsp.) sugar in large bowl with mixer until light and fluffy. Gradually add coconut milk, mixing well after each addition. Blend in extract. Add dry pudding mix; beat 2 min. Stir in chopped cookies and 2 cups of the whipped topping.
- 5Reserve 1 Tbsp. coconut for later use; sprinkle remaining coconut onto bottom of crust. Top with cream cheese mixture. Refrigerate 3 hours. Meanwhile, toss berries with remaining sugar; refrigerate until ready to use.
- 6Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle jam over pie. Top with berry mixture, remaining whipped topping, reserved coconut and remaining whole cookie.