Easy Coconut Cream Pie
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 8
- Prep
- 15 min
- Cook
- 4 hr 15 min (includes chilling)
Ingredients
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 cup BAKER’S ANGEL FLAKE Coconut, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Steps
- BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
- REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
- TOP pie with remaining COOL WHIP and coconut.
Notes
Kraft Kitchens Tips:
- Healthy Living: Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
- How to Toast Coconut: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.