Tuesday, July 24, 2018

Coconut Cream Pie

This quick and easy pie makes a prefect addition to any summer feast!  With only 5 ingredients this pie can be whipped up in no time.  


2 packages (4-servings each) of jell-o vanilla Instant pudding
2 cups cold milk
2 cups thawed cool whip whipped topping (divided)
1 cup flaked coconut, divided
1 ready to us graham cracker crumb crust


1. Beat pudding mixes and milk in a large bowl with whisk for 2 minutes. 
2. Stir in 1 cup of the cool whip and 3/4 cup of coconut; pour into crust. 
3. Refrigerate 4 hours or until firm.  Toast the remaining coconut
4. Top the pie with remaining 1 cup of cool whip (or more if you want ;) and the toasted coconut just before serving! 
5.  Enjoy the deliciousness. 

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