Spring Coconut Pie
Spring Coconut Pie is an easy dinner. Made with 1 3/4 c. baker's angel flake coconut, divided, 2 c. cold milk, 2 pkg. (4-serving size) jell-o vanilla flavor instant pudding and pie filling, 1 tub (8 oz.) cool whip whipped topping, thawed, divided and 1 keebler ready crust graham cracker pie crust (6 oz.), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
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.
π· Perfect Pairings
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