A lite Summer dessert ready for any picnic. Made with Musselman’s Blueberry Pie Fillling.
Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes.
Add whipped topping, blueberry pie filling, and the toasted coconut (reserving 2 Tablespoons). Carefully fold together until no streaks remain.
Spoon filling mixture into graham cracker crust. Sprinkle top with 2 Tablespoons of toasted coconut flakes.
Cover and chill for 2 hours, or until firm.
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