Coconut Cream Pie
This pie is a classic because it's so easy to make!
Servings 8
Calories 368 kcal
Ingredients
- 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
Instructions
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Combine the pudding mix and milk in a big bowl. You want the pudding mix to be nice and thick. Fold 1 cup of the coconut flakes and half of the whipped topping into the pudding. Pour this combo into the prepped pie crust.
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Spread the leftover whipped topping on top of the pie, and sprinkle it with the remaining coconut. Refrigerate, and serve chilled.