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Frozen Coconut Cream Pie


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  • 1 Frozen Deep Dish Pie Crust
  • 2 Cups Vanilla Ice Cream
  • 1 1/4 Cups Coconut
  • 2 Cups Frozen Cool Whip, thawed
  • 1/2 tsp. Almond Extract



Step 1

Bake Pie Crust according to package directions; cool completely. Refrigerate ice cream 15 minutes to soften. Heat coconut in microwave oven on high 1 1/2 to 2 minutes or until toasted, stirring every 30 seconds. In a large bowl, with rubber spatula, add Cool Whip, almond extract, softened ice cream and 1 cup coconut; fold until well blended. With rubber spatula, spread ice cream mixture evenly into pie crust. Sprinkle remaining 1/4 cup coconut evenly over ice cream mixture. Cover loosely with plastic wrap; freeze at least 4 hours or up to 5 days in advance.

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