Coconut Cream Pie I

This coconut cream pie recipe with Jell-O vanilla instant pudding is topped with whipped topping for a chilled dessert that tastes like it took hours.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 448 Calories

Ingredients

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

Recipe Instructions

Step 1

Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.

Step 2

Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.