Ingredients:
1 baked 9-inch pie crust (can be reg. or graham cracker)
1 large pkg. sugar-free instant vanilla pudding (make sure its the INSTANT kind)
1 3/4 cup cold skim milk
1 carton (8-oz. size) Light Cool Whip
1 cup flaked coconut, toasted and divided
1 baked 9-inch pie crust (can be reg. or graham cracker)
1 large pkg. sugar-free instant vanilla pudding (make sure its the INSTANT kind)
1 3/4 cup cold skim milk
1 carton (8-oz. size) Light Cool Whip
1 cup flaked coconut, toasted and divided
Directions:
In a mixing bowl, beat pudding and milk for 2 minutes on low speed. It will be very thick.
Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.
Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.
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