Coconut Cream Pie

Prep:
15 mins
Additional:
1 hr
Total:
1 hr 15 mins
Servings: 8

1 - 9-inch pie pan

Ingredients

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed


Directions

Step 1
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.

Step 2
Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.


Nutrition Facts

Per Serving: 358 calories; protein 3.7g; carbohydrates 42.7g; fat 19.8g; cholesterol 3.7mg; sodium 439.4mg