Sunday, February 1, 2015
Easy Coconut Cream Pie
2pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2cups cold milk
2cups thawed COOL WHIP Whipped Topping, divided
1cup BAKER'S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
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.
Source: Hard Core Country