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OREO Coconut-Chocolate Cream Pie
A chocolate and coconut refrigerated pudding filling is surrounded by an OREO Cookie and toasted coconut crust for a luscious dessert.
Ingredient list
- 21 OREO Cookies, divided
- ¼ cup butter, melted
- ¾ cup sweetened flaked coconut, divided
- 2 pkg. (4-serving size each) chocolate fudge instant pudding mix
- 2 cups milk
- ½ cup half-and-half
- 2 tsp. coconut extract
- 2 cups thawed frozen whipped topping, divided
Nutrition factsNutrition information
Recipe Tips
Heat oven to 350°F.
Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
Press crumb mixture onto bottom and up side of 9-inch pie plate.
Bake 8 min.; cool completely.
Meanwhile, toast remaining coconut; cool completely.
Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
Refrigerate 3 hours.
Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.
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