Coconut Pudding Pie

★★★★★ 1 Review
spicyjill avatar
By Jill Cooks
from Sunshine state, FL

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.

method Bake

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
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How To Make

  • 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.
  • 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.
  • 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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