coconut pudding pie
(1 rating)
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Oh my, this is the best coconut no-bake pie there is. Hope you like it like my family does. Even the crumbs get gone.
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(1 rating)
method
Bake
Ingredients For coconut pudding pie
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1 1/4 cups graham cracker crumbs
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5 tablespoons butter, melted
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3 tablespoons sugar
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1 small box instant vanilla pudding mix
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1 small box instant coconut cream pudding mix
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1 1/2 cups cold milk
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8 oz. tub cool whip
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8 oz. can crushed pineapple, drained
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1 cup shredded coconut
How To Make coconut pudding pie
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1In a medium bowl, mix together cracker crumbs, melted butter, and sugar. Press into bottom and up sides of a deep dish pie plate. Bake in a preheated oven at 350 for 8 minutes, remove from oven and cool.
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2Spread coconut in a thin layer on a cookie sheet and place in oven for 2-6 minutes until toasted and golden brown. (watch carefully). Remove from oven to cool.
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3In a large mixing bowl, stir together dry pudding mixes. Beat in cold milk for 2 minutes, until pudding is thickened. Stir in cool whip, crushed pineapple, and 3/4 cup toasted coconut. Spoon filling into cooled crust and top with 1/4 cup toasted coconut. Refrigerate at least 4 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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