Easy Coconut Cream Pie

Photo by Debbie B.
Adapted from kraftfoods.com

PREP TIME

15

minutes

TOTAL TIME

19

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

19

minutes

SERVINGS

8

servings

Adapted from kraftfoods.com

Ingredients

  • 2

    pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

  • 2

    cups cold milk

  • 2

    cups thawed COOL WHIP Whipped Topping, divided 1 cup BAKER'S ANGEL FLAKE Coconut, divided

  • 1

    HONEY MAID Graham Pie Crust (6 oz.)

Directions

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired. TOP pie with remaining COOL WHIP and coconut. Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust. How to Toast Coconut Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. nutritional information per serving Calories 320 Total fat 13 g Saturated fat 8 g Cholesterol 5 mg Sodium 510 mg Carbohydrate 48 g Dietary fiber 1 g Sugars 25 g Protein 3 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

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