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This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. Amazing!

Prep/Total Time: 15 mins

Servings           : 6-8

·         2 packages (3.4 ounces each) instant vanilla pudding mix
·         2-3/4 cups cold 2% milk
·         1 teaspoon coconut extract
·         1 carton (8 ounces) frozen whipped topping, thawed
·         1/2 cup sweetened shredded coconut
·         1 graham cracker crust (9 inches)
·         Additional coconut, toasted


1.   In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
2.   Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Test Kitchen Tips

·       If you prefer the flavor, use sweetened whipped cream instead of whipped topping.
·        No coconut extract on hand? Use coconut pudding mix instead of vanilla.
·      For an equally simple banana cream pie, substitute banana pudding mix for the vanilla and fold in a sliced banana.


1 piece: 312 calories, 15g fat (9g saturated fat), 11mg cholesterol, 348mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 4g protein.

Recipe from tasteofhome.com

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