Coconut Cream Pie I Recipe

Coconut Cream Pie I Recipe

  • 1 (9 inch) pie shell, baked
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 1/2 cups flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed
  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.
  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.
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