Quick Sugar-Free Coconut Cream Pie
1 baked 9-inch pie crust (can be reg. or graham cracker)
1 package (large size) sugar-free instant vanilla pudding mix
1 3/4 cup cold skim milk
1 carton (8 ounce size) light Cool Whip
1 cup flaked coconut, toasted and divided
In a mixing bowl, beat pudding and milk for 2 minutes on low speed. It will be very thick.
Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.
244 calories, 13 grams fat, 27 grams carbohydrates, 3 grams protein per serving
ratings & reviews
Mar 2, 2012 maryanne45Member since: February 24, 2012 I used real whipping cream instead of Cool Whip. I liked it much better as did the family. Easy recipe . Thanks . Will keep printout. Oct 23, 2006 djgirlMember since: September 14, 2005 Put a dash of coconut extract in it, Delicious!! Easy to make, use graham cracker pie crust and it's a wonderful no bake dessert. My diabetic Dad and all of us absolutely loved it!! Thanks. Feb 21, 2006 Guest Foodie very good but much better w/ a dash of coconut extract.