Prep Time: 45 min
Serving: Yields 2 pies (16 slices)
Ingredients:
16 oz cool whip
14 oz Bordens sweetened condensed milk
½ + cup key lime juice
16 cream filled vanilla sandwhich cookies (finely crushed)
1 cup packed sweetened coconut toasted
6 TBSP butter melted
Raspberries (optional)
For the Crust:
Toast coconut at 325degress 5-10 minutes (watch closely). Finely crush cookies. Combine cookies and coconut in a bowl. Add Melted butter. Mix until even coated. Firmly press into both pie tins. Let chill in refrigerator for 30 minutes while you make filling.
For the Filling:
Combine cool whip (almost all of it, just leave enough for a dollop on each slice of pie), sweetened condensed milk, and lime juice. Stir with large spoon until velvety. Fill each pie crust. Let chill for several hours in fridge.
Serving:
Spoon a dollop of cool whip onto each slice and top with a raspberry.
