Coconut Cream Cheese Pie

Mmmmm. This is my take on the regular COCONUT cream pie. I think it turned out pretty TASTY. It is pretty decadent, and super RICH and CREAMY. Hope you like!

Coconut Cream Cheese Pie
1 small box coconut cream instant pudding mix
1 3/4 cups milk
1 (8-ounce) package cream cheese, room temp
1 teaspoon vanilla
1/4 teaspoon coconut extract
Dash of salt
2 to 3 tablespoons powdered sugar
Graham cracker pie crust (store-bought or homemade)
Fresh whipped and sweetened cream
Toasted coconut

Whisk together the dry pudding mix and milk for 2 minutes; refrigerate for at least 5 minutes.

In a bowl, beat together the cream cheese, vanilla, coconut extract, salt, and powdered sugar until smooth and slightly fluffy. Fold into the pudding mixture and then scoop into the prepared pie crust. Refrigerate at least 4 hours or overnight. Top with the cream and coconut, then serve. Makes 8 servings.

TIP: If you don't have coconut extract, it will still taste yummy if you leave it out. The coconut flavor just isn't as strong. This would also be delicious in an Oreo crust. YUM!