Saturday, December 19, 2015
Easy Toasted Coconut Pie
Oh, hello—is that a layer of chocolate at the bottom of our Easy Toasted Coconut Pie? Indeed, it is. The overall effect is as scrumptious as you'd imagine.
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping, divided
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2 cups cold milk
Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
Refrigerate 4 hours.