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Quick Coconut Cream Pie
SUBMITTED BY:
Betty Claycomb
"I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient purchased crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short."
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (5.1 ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 ounce) carton frozen whipped topping, thawed, divided
3/4 cup flaked coconut, toasted, divided
1 (9 inch) pastry shell, baked or graham cracker crust
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DIRECTIONS
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
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REVIEWS
Reviewed on Jul. 28, 2007 by Jen
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Jen
Jul. 28, 2007
very simple and easy. yummy!
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1 user found this review helpful
very simple and easy. yummy!
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Reviewed on Jun. 9, 2008 by annhardt
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annhardt
Jun. 9, 2008
This pie is so good and very easy to make. Everyone loved it. Had to hide me a piece for later as this one went very fast. Used a ritz pie crust for this one and it was great!
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0 users found this review helpful
This pie is so good and very easy to make. Everyone loved it. Had to hide me a piece for...
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