Coconut Cream Pie

Coconut Cream Pie
From Cindy at Grand Oak Retreat in Scottsboro, Alabama

1 (8 ounce) package cream cheese
1 cup cream of coconut
1 small box instant cheesecake pudding mix
6 ounces shredded coconut
1 (8 ounce) tub Cool Whip
1 cup whipping cream
1 teaspoon coconut extract (my addition)
1 tablespoon sugar (my addition)
Graham Cracker Crust
Shredded coconut, toasted, for garnish

Mix cream cheese and cream of coconut until smooth. Add pudding mix and blend well. Stir in shredded coconut and fold in Cool Whip. Spread in crust and chill for at least 2 hours. Beat whipping cream with coconut extract. When cream begins to get soft peaks, sprinkle granulated sugar into mixture as it whips. Whip cream until thick and stiff peaks form. Top pie with flavored whip cream and sprinkle toasted coconut on top.

Just a Thought: When we were served this dessert at the retreat, Cindy used medium size ramekins. She placed about a tablespoon of graham cracker crust in the bottom of each ramekin and then followed the directions above…nice way to serve individual servings