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Easy No-Bake Coconut Cream Pie
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- #63233
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 packages instant vanilla pudding mix
2 cups milk
1 small container Cool Whip
1 teaspoon vanilla extract
1 small can coconut
1 (9 inch size) pie crust, baked
directions
Mix the pudding and milk together. Let set a few minutes in the refrigerator. Fold in the Cool Whip and vanilla. Add toasted coconut. Pour into pie crust and top with more coconut. Refrigerate.
To toast coconut, place on lightly greased cookie sheet and bake until light brown, let cool.
added by
luckytrim
nutrition data
475 calories, 23 grams fat, 60 grams carbohydrates, 5 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
July 6, 2013
So, the first time I made this recipe I followed the directions, got to the part that said to refrigerate it, then read the next line about toasting the coconut. Oops. The pie was good and we enjoyed it. Next time I made it I toasted the coconut and we enjoyed the pie 10x more! Lesson learned: read the full recipe before starting!