1. Ingredients
2 cups cold milk
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1(6 ounce) HONEY MAID Honey Graham Pie Crust
Nutrition Info Per Serving
Calories: 346 kcal
Carbohydrates: 49 g
Dietary Fiber: 0 g
Fat: 15 g
Protein: 3 g
Sugars: 39 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
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.
Yield: 8 servings
3. Still Hungry?
Your family will enjoy this delicious coconut cream pie.
Notes: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.
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