Coconut Cream Pie with sugar-free Vanilla Pudding

Name: Coconut Cream Pie with sugar-free Vanilla Pudding
Yield: 6-8
Cuisine: American
Ingredients: 2 small boxes sugar-free instant vanilla pudding; 2 3/4 c cold low fat milk; 1 Tbsp pure vanilla extract; 1 8oz. carton frozen whipped topping, thawed; 1 1/2 c flaked, sweetened coconut; 1 graham cracker or cookie crust, prepared or store bought; extra whipped topping for garnish; 3/4 c toasted coconut, cooled

By Tammye Bridgeman
@cheffinitup

If 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!

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

6-8

Method:

No-Cook or Other

Ingredients

2 small

boxes sugar-free instant vanilla pudding
2 3/4 c

cold low fat milk
1 Tbsp

pure vanilla extract
1 8oz.

carton frozen whipped topping, thawed
1 1/2 c

flaked, sweetened coconut
1

graham cracker or cookie crust, prepared or store bought
·

extra whipped topping for garnish
3/4 c

toasted coconut, cooled
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How to Make Coconut Cream Pie with sugar-free Vanilla Pudding

Step-by-Step

In 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.
Pour into crust. Garnish with extra whipped topping & the toasted coconut.
Chill pie, covered, at least 2 - 4 hrs. before serving.
Refrigerate leftover pie.

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