Easy Coconut Cream Pie

SUBMITTED BY: JELL-O

"Your family will enjoy this delicious coconut cream pie."

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READY IN

4 Hrs 15 Min

SERVINGS

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Servings
USMETRIC

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
Refrigerate 4 hours or until set.
Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

Healthy Living
Trim 4 grams of fat per serving by preparing with fat free milk, COOL WHIP LITE Whipped Topping and a reduced fat graham crust.
How To Toast Coconut
Preheat oven to 350 degrees F. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Reviewed on Jul. 6, 2008 by Southern Yankee

YUM! As suggested, I used 1 box vanilla & 1 box coconut cream pudding. the best! I think... MORE

Reviewed on May 11, 2008 by MarionG

This recipe will always be at the top of my list. It was on the Cool Whip lid a couple of... MORE

Reviewed on Mar. 24, 2008 by chefkibort

This was so easy and good! I used one pkg. of vanilla pudding, and one package of coconut... MORE