Yep, I feel more womanly now that I can say Ive made a coconut cream pie. I think because it seemed like it would be a difficult pie to make, but this recipe is anything but difficult! And soooo good!
Easy Coconut Cream Pie
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
REFRIGERATE 4 hours or until set.
SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator. Baddaboombaddabang, that easy! EnJOY!
