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Easy Coconut Cream Pie

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

8 servings

What You Need!

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.)

Make It!

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.

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.

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Rated

by rcr8916 on 11/18/2009
" sorry folks - this may taste pretty good - and truly there is nothing like a coconut creme pie but make the real thing w/ meringue and cooked filling - it is delicious and worth the effort. instant pudding, graham crust, and cool whip just doesn't cut it!"