food Coconut Cream Pie I recipe
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Coconut Cream Pie I recipe
    1 servings

Ingredients:

  • 1 (9 inch) pie shell, baked
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 1/2 cups flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed

    Instructions:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens.
  • Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding.
  • Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie.
  • Sprinkle with the remainder of the coconut.
  • Refrigerate, and serve chilled.



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