Coconut Pudding Pie
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- 1 1/4 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 3 tablespoons sugar
- 1 small box instant vanilla pudding mix
- 1 small box instant coconut cream pudding mix
- 1 1/2 cups cold milk
- 8 oz. tub cool whip
- 8 oz. can crushed pineapple, drained
- 1 cup shredded coconut
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.
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.
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.