Easy Coconut Cream Pie

Easy Coconut Cream Pie

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.