Toasted Coconut Cream Pie

Photo by Susan M.
Adapted from kraftrecipes.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from kraftrecipes.com

Ingredients

  • 14

    square shortbread cookies

  • 1/2

    cup PLANTERS Macadamias

  • 2

    cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

  • 2

    Tbsp. butter or margarine, melted

  • 2

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

  • 1

    can (14 oz.) lite coconut milk

  • 1

    tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

Heat oven to 350°F. Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool. Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut. Refrigerate 4 hours or until firm.

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