Easy Toasted Coconut Pie

6 ingredients
8 steps

Ingredients

  • 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
  • 1-1/2 cups cold milk

Directions

  1. 1
    Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended.
  2. 2
    Spread onto bottom of pie crust.
  3. 3
    Refrigerate until ready to use.
  4. 4
    Beat pudding mix and milk with whisk 2 min.
  5. 5
    ; pour into crust.
  6. 6
    Let stand 5 min.
  7. 7
    Top with remaining COOL WHIP and coconut.
  8. 8
    Refrigerate 4 hours.

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