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    Coconut cream pie


    Source of Recipe


    copy cat message board

    List of Ingredients




    (9 inch) pie shell, baked
    1 3.5 oz. package instant vanilla pudding mix
    1 3.5 oz. package instant coconut cream pudding mix
    2 cups milk
    1 1/2 cups flaked coconut, divided
    1 (8 ounce) container frozen whipped topping, thawed

    Recipe



    Toast 1/2 c. coconut.
    In a large bowl, combine the pudding mixes 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.
    Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the toasted coconut. Refrigerate, and serve chilled.
 

 

 

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