coconut pudding pie

Name: Coconut Pudding Pie
Cuisine: American
Ingredients: - 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

(1 RATING)

85 Pinches

Jill Cooks

Sunshine state, FL

Updated on May 9, 2013

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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Ingredients

- 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

How To Make coconut pudding pie

Step 1

In 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.

Step 2

Spread 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.
Step 3

In 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.
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