Coconut-Pumpkin Pudding Pie

By cecelia26_

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup cold milk
• 1 can (15 oz.) pumpkin
• 1 tsp. pumpkin pie spice
• 2 cups thawed COOL WHIP Whipped Topping, divided

Details

Servings 8
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.
MIX graham crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
BEAT pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust; top with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Meanwhile, toast remaining coconut; cool.
SPRINKLE toasted coconut over pie just before serving.



Kraft Kitchens Tips
Make Ahead
Pie can be refrigerated overnight before topping with toasted coconut and serving.

Substitute
Prepare using COOL WHIP LITE Whipped Topping.

How to Toast Coconut
Spread coconut in shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly browned, stirring occasionally. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 4 min. or until lightly browned, stirring every 2 min.