Featured Pinch Tips Video
- 2 1/2 c
- coconut, flaked, lightly toasted
- 1/3 c
- butter, melted
- 2 c
- cold 2% milk
- 2 pkg
- (3.4 oz each) instant pistachio pudding mix
- 1 c
- whipped topping
- 2 Tbsp
- pistachio nuts, chopped
1In a small bowl, combine coconut and butter.
2Press onto the bottom and up the sides of a 9" greased pie plate.
3Refrigerate for atleast 30 minutes or until firm.
4In a small bowl, whisk milk and pudding mixes for 2 minutes.
5Let stand for 2 minutes or until soft set.
6Spread 1 1/2 cups over crust.
7Fold whipped topping into remaining pudding.
8Spread over pie.
9If desired, sprinkle with pistachios.
10Cover and refrigerate for atleast 2 hours.