Layered Marshmallow and Chocolate Pudding Pie

By carol gorman

This creamy chocolate pudding pie is as easy to make as it is scrumptious—which is to say, very, very! Get out the marshmallows and let's go.

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Ingredients

• 2 2 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 2 2 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 2 2 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 2 2 2 cups cold milk
• 2 2 2 cups cold milk
• 2 2 2 cups cold milk
• 1 1 1 ready-to-use graham cracker crumb crust (9 inch)
• 1 1 1 ready-to-use graham cracker crumb crust (9 inch)
• 1 1 1 ready-to-use graham cracker crumb crust (9 inch)
• 1 1 1 cup Jet-Puffed Miniature Marshmallows
• 1 1 1 cup Jet-Puffed Miniature Marshmallows
• 1 1 1 cup Jet-Puffed Miniature Marshmallows
• 1/4 1/4 1/4 cup sweetened flaked coconut, toasted
• 1/4 1/4 1/4 cup sweetened flaked coconut, toasted
• 1/4 1/4 1/4 cup sweetened flaked coconut, toasted
• 3 3 3 cups thawed Cool Whip Whipped Topping
• 3 3 3 cups thawed Cool Whip Whipped Topping
• 3 3 3 cups thawed Cool Whip Whipped Topping

Details

Servings 10
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)

Spread 1-1/2 cups pudding onto bottom of crust; top with marshmallows, then coconut. Stir 1-1/2 cups Cool Whip into remaining pudding; spread over pie.

Refrigerate 3 hours. Top with remaining Cool Whip before serving.