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
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.
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.