Coconut Cream No Bake Cheesecake

Coconut cream cheesecake is our best seller, loved for its mild, creamy flavor, even people who don’t usually like coconut can’t get enough of it!  Used as a dip with graham crackers or vanilla wafers or serve in a pie crust.   Either way, this coconut cream cheesecake is sure to be a hit at your next gathering!

YOU WILL NEED: 1-8 oz. Cream Cheese 1-8 oz. Cool Whip 1 – 8” or 9” Graham Cracker Pie Crust

DIRECTIONS: In a large mixing bowl add softened cream cheese and blend on high speed until creamy. Add cheesecake mix and blend on low for 30 seconds or until well incorporated. Gently fold in cool whip until mixture is combined. Fill pie crust with mixture and cover. Refrigerate for at least 1 hour or overnight.

INGREDIENTS: Sugar, non-fat milk, natural flavor, toasted coconut flakes, and gelatin.

ALLERGENS: Milk