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Categories:Viewed: 11 - Published at: 8 years ago
Ingredients
- 1 3/4 c. Baker's Angel Flake coconut, divided
- 2 c. cold milk
- 2 pkg. (4-serving size) jell-o vanilla flavor instant pudding and pie filling
- 1 tub (8 oz.) cool whip whipped topping, thawed, divided
- 1 Keebler ready crust graham cracker pie crust (6 oz.)
Method
- Heat oven to 350°. Spread 3/4 c. of the coconut evenly in shallow pan. Toast 7
- to 12 minutes or until lightly browned, stirring frequently. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Gently stir in 1 c. of the whipped topping and remaining 1 c. untoasted coconut. Spread mixture in crust. Stir 1/2 c. of the toasted coconut into remaining whipped topping. Spread over pudding layer. Sprinkle with remaining 1/4 c. toasted coconut. Refrigerate 4 hours or until set. Store leftover pie, covered, in refrigerator.
