Easy Coconut Cream Pie*

By RJamoralin

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.)

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from kraftrecipes.com

Preparation

Step 1

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 CoconutHeat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.