Easy Coconut Cream Pie Recipe

Easy Coconut Cream Pie Recipe

  • 2 cups cold milk
  • 2 (3.4 ounce) packages 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 (6 ounce) HONEY MAID Honey Graham Pie Crust
  1. 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.
  2. Refrigerate 4 hours or until set.
  3. Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.
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