CREAMY COCONUT PIE
This is a wonderful dessert. If you have a spare pie crust, a few boxes of
pudding, and ten minutes to spare, you too can be having this creamy and
delicious slice of summertime fun. If you feel like being extra fancy,
consider toasting some coconut chips and sprinkling them on top.
-
2 packages (3.4 ounces each) instant vanilla pudding mix
-
2-3/4 cups cold 2% milk
-
1 teaspoon coconut extract
-
1 carton (8 ounces) frozen whipped topping, thawed
-
1/2 cup flaked coconut
-
1 graham cracker crust (9 inches)
-
Toasted coconut
-
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
-
Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
- Yield: 6-8 servings.
- Prep/Total
- Time: 15 minutes
1 piece: 312 calories,
15g fat (9g saturated fat),
11mg cholesterol,
348mg sodium,http://www.tasteofhome.com/recipes/no-cook-coconut-pie
38g carbohydrate (28g sugars, 1g fiber),
4g protein
More recipe here:
http://www.tasteofhome.com/recipes
