★★★★★ 2 votes5
1 pkg3.4 oz instant coconut pudding
1 1/2 cmilk
1 cshredded coconut
18 oz container of whipped topping divided
19"inc pre-baked pie shell, or light graham cracker pie shell chilled
1/2shredded coconut slightly toasted.
THE ONLY COOKING IN THIS ONE IS THE TOASTED COCONUT. 350DEGREES FOR 5-7 MIN TILL GOLDEN BROWN STIR OCCASIONALLY.
How to Make no bake coconut cream pie
- in large mixing bowl, combine coconut pudding mix and milk. mix well until pudding thickens. fold in shredded coconut and half the whipped topping.
- pour mixture in to ready pie shell. spreading remaining half of whipped topping evenly over mixture in pie. sprinkle with toasted shredded coconut.
- chill in refrigerator for 1 hour before serving. store in refrigerator.