Coconut Cream Pie I Recipe
- 1 (9 inch) pie shell, baked
- 1 (5 ounce) package instant vanilla pudding mix
- 1 ½ cups milk
- 1 ½ cups flaked coconut
- 1 (8 ounce) container frozen whipped topping, thawed
step 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.
step 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.