Coconut Cream Pie I

This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 358 Calories

Ingredients

• 1 ½ cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 ½ cups flaked coconut
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (9 inch) pie shell, baked

Recipe Instructions

Step 1

In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.

Step 2

Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.