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
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
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!