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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

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