Toasted Coconut Cream Pie
By Susan52
Rate this recipe
4.7/5
(28 Votes)
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
Details
Servings 10
Preparation time 20mins
Adapted from kraftrecipes.com
Preparation
Step 1
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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