Almond Joy Pudding Pie

A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 530 Calories

Ingredients

• 2 cups frozen whipped topping, thawed
• 3 ½ cups milk
• 1 tablespoon slivered almonds
• 2 (4 serving size) packages instant dark chocolate pudding mix
• 4 (3.5 ounce) packages shredded sweetened coconut, divided
• 3 tablespoons mini dark chocolate chips, divided
• 1 chocolate sandwich cookie crumb crust (such as an OREO® crust)
• 1 Mounds candy bar, chopped
• ¼ cup chocolate sauce, or to taste

Recipe Instructions

Step 1

Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.

Step 2

Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.

Step 3

Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.

Step 4

Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.