Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup Cool Whip. Pour into crust.
Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining Cool Whip; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.
Kraft Kitchen Tips!
How to Toast Coconut
Toasting coconut is easy. Just spread coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 10 g
Cholesterol 35 mg
Sodium 380 mg
Carbohydrate 32 g
Fibre 1 g
Sugars 23 g
Protein 3 g
14 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.