Recipes – Desserts
2 (8 Oz) Pkgs. Cream Cheese, Softened
1/2 Cup Cream Of Coconut
1/2 Cup Sugar
1/2 Tsp Vanilla
2 Eggs
1 Prepackaged 9-Inch Graham Cracker Crust
1 Cup Frozen Whipped Topping, Thawed
1/2 Cup Toasted Shredded Coconut
Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs. Mix until blended; pour into crust.
Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut.
Note: Cream of coconut is commonly used to make Pina Coladas. The brand I used was Coco Lopez.
