Coconut Cream Pie with sugar-free Vanilla Pudding
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!
2 smallboxes sugar-free instant vanilla pudding
2 3/4 ccold low fat milk
1 Tbsppure vanilla extract
1 8oz.carton frozen whipped topping, thawed
1 1/2 cflaked, sweetened coconut
1graham cracker or cookie crust, prepared or store bought
·extra whipped topping for garnish
3/4 ctoasted coconut, cooled
How to Make Coconut Cream Pie with sugar-free Vanilla Pudding
- 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.