Spring Coconut Pie
Spring Coconut Pie is an easy dessert you can prepare in just 26 minutes. Made with c. baker's angel flake coconut, divided, c. cold milk, . (4-serving size) jell-o vanilla flavor instant pudding and pie filling, tub (8 oz.) cool whip whipped topping, thawed, divided and keebler ready crust graham cracker pie crust (6 oz.), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat oven to 350Β°. Spread 3/4 c. of the coconut evenly in shallow pan. Toast 7
To 12 minutes or until lightly browned, stirring frequently. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Gently stir in 1 c. of the whipped topping and remaining 1 c. untoasted coconut. Spread mixture in crust. Stir 1/2 c. of the toasted coconut into remaining whipped topping. Spread over pudding layer. Sprinkle with remaining 1/4 c. toasted coconut. Refrigerate 4 hours or until set. Store leftover pie, covered, in refrigerator.
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