No-Cook Coconut Pie

By srumbel

This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri
from tasteofhome.com

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix*
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut
• pinkie55
• Reviewed Jul. 3, 2015
• "Please correct the size of the box of pudding. It should be 1.4 oz. Not 3.4 oz."

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.


Nutritional Facts

1 piece: 312 calories, 15g fat (9g saturated fat), 11mg cholesterol, 348mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 4g protein



pinkie55
Reviewed Jul. 3, 2015

"Please correct the size of the box of pudding. It should be 1.4 oz. Not 3.4 oz."
"This was so very easy and delicious. I did change the recipe a little. First I used a gluten free graham crust. Then I used one vanilla pudding and one coconut pudding and I left out the coconut extract (it just seemed easier). It was so good even my little children ate it. In fact we were all fighting over the last two pieces. I would make this for company or even to bring to my mother in laws house. That says a lot."