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    CREAMY PINEAPPLE COCONUT PIE


    Source of Recipe


    ck

    List of Ingredients




    1 can (20 ounces) crushed pineapple
    3/4 cup low-fat milk
    1 package (3 ounces) instant vanilla pudding and pie filling
    1/2 cup flaked coconut, toasted (see note)
    1 (9-inch) ready-made graham cracker crust
    1 cup frozen whipped topping, thawed
    Additional toasted flaked coconut (optional)

    Recipe



    Drain pineapple well; reserve 1/4 cup juice. Combine pineapple, reserved juice, milk, pudding mix and coconut in large bowl. Beat 2 minutes at low speed until blended.

    Pour pineapple filling into crust. Spread whipped topping evenly over filling.

    Chill at least 2 hours or overnight before serving.

    Garnish with additional coconut, if desired.

    TO TOAST COCONUT:
    Spread coconut in shallow pan and place in preheated 350-degree oven 10 to 15 minutes, stirring frequently and carefully until browned.

    Makes 8 servings

 

 

 

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