Fluffy Blueberry Cream Pie with Toasted Cocunut

 

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 tablespoon milk

2 cups frozen whipped topping, thawed

1 can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping

1/2 cup toasted coconut flakes, plus additional for topping, if desired

1 graham cracker crust (9 inches)

 

In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.

 

Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

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