All-American OREO Coconut Cream Pie

What happens when you combine a delicious coconut cream pie with OREO Cookies and fresh berries? An amazing dessert perfect for your 4th of July party!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

28 OREO Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
6 Tbsp. sugar, divided
1½ cups unsweetened coconut milk
½ tsp. coconut extract
1 pkg. (4-serving size) white chocolate instant pudding
2½ cups thawed frozen whipped topping, divided
1 cup sweetened flaked coconut, divided
½ cup EACH blueberries and raspberries
2 Tbsp. seedless raspberry jam

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Reserve 8 cookies for later use. Finely crush remaining cookies; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate.

Bake 5 min. Cool completely. Meanwhile, chop 7 of the remaining cookies; set aside.

Beat cream cheese and 1/4 cup (4 Tbsp.) sugar in large bowl with mixer until light and fluffy. Gradually add coconut milk, mixing well after each addition. Blend in extract. Add dry pudding mix; beat 2 min. Stir in chopped cookies and 2 cups of the whipped topping.

Reserve 1 Tbsp. coconut for later use; sprinkle remaining coconut onto bottom of crust. Top with cream cheese mixture. Refrigerate 3 hours. Meanwhile, toss berries with remaining sugar; refrigerate until ready to use.

Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle jam over pie. Top with berry mixture, remaining whipped topping, reserved coconut and remaining whole cookie.