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Quick Coconut Cream Pie

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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.