Coconut Cream Pie
Source of Recipe
Servings | 12
Estimated POINTSŪ value per serving | 3
8 servings = 5pts per serving
List of Ingredients
1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
2 oz fat-free sugar-free instant white chocolate pudding mix
1 1/2 cups fat-free skim milk
1 1/2 cups packaged shredded coconut
8 oz tub Cool Whip Free Whipped Topping
n a large bowl, combine the pudding mix (***2 small boxes) 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. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut.
Refrigerate, and serve chilled.
*I like to toast some coconut and sprinkle 1/2 cup of that on top, rather than the plain coconut. It is prettier and I think it gives it a better taste.