Tammye's StoryIf you love coconut, you will love this dessert.
Bonus: it's a no-cook recipe! Great for summer days in San Antonio.
The toasted coconut on top is my favorite & feel free to adjust the coconut amount. I use more!
boxes sugar-free instant vanilla pudding
2 3/4 c
cold low fat milk
pure vanilla extract
carton frozen whipped topping, thawed
1 1/2 c
flaked, sweetened coconut
graham cracker or cookie crust, prepared or store bought
extra whipped topping for garnish
toasted coconut, cooled
1In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
2Pour into crust. Garnish with extra whipped topping & the toasted coconut.
3Chill pie, covered, at least 2 - 4 hrs. before serving.
Refrigerate leftover pie.
Joyce Harrison EdibleDecor - Sep 24, 2012
Great recipe!!!! I make one almost like yours .... only it's NOT LOW CALORIE!!!! I use 2 1/2 cups milk (half - half & half and half whipping cream) and 2 large scoops of whipped topping in coconut instant pudding mix, put 1 cup toasted coconut in the mixture, then top really high with whipped topping and 1/2 cup toasted coconut!!!!!
And ..... you're right .... it is soooooo yummy!!!!!
Tammye Bridgeman cheffinitup - Sep 24, 2012
YUM!!! Your recipe sounds sooo good!
Thanks for sharing!