Thursday, October 21, 2010

Easy No Fail Coconut Cream Pie

This recipe was taken from

I just made a few variations.

2 cups cold milk
2 3.4 oz. packages of jello Vanilla flavor instand pudding and pie filling (Honestly, I accidentally bought the coconut cream pie flavor and it was really good)

1 cup coconut divided
2 cups thawed cool whip topping, divided
1 6 oz. Honey Maid Honey Graham Pie Crust. (I actually recommend making the pie crust in the Betty Crocker cookbook, you can find it online easy and it is super easy to make)

1. Pour milk into large bowl, add dry pudding mixes and 3/4 cup of the coconut. Beat with a wire whisk for 2 minutes( I actually used my hand beater for this)
Gently stir in 1 cup of the whipped topping, pour into crust.
2. Refrigerate 4 hours or until well set.
3. Spread the remaining 1 cup of cool whip and toast the remaining 1/4 cup coconut and add on the top, keep in the refrigerator.

To toast it, just put it in a skillet and turn it on low and use a spatula and keep turning it until it starts to brown and then it is ready to put on top. Enjoy!

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