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.
7
Refrigerate 3 hours.
8
Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.
Recipe Tips
SubstitutePrepare as directed, increasing milk to 2-1/2 cups and omitting half-and-half.
SubstitutePrepare using your favorite variety of chocolate instant pudding mixes, such as white chocolate.
How to Toast the Flaked CoconutToasting coconut is easy. Just spread the sweetened flaked coconut evenly onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until coconut is lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring after each minute. Watch carefully as the coconut can easily burn!
Nutrition factsNutrition information
Amount Per Serving
Calories140
% Daily Value
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 20mg
Sodium 500mg
Total Carbohydrate 46g
Dietary Fiber 2g
Total Sugars 31g
Includes Added Sugars 19g
Protein 4g
Vitamin D 2%
Calcium 6%
Iron 10%
Potassium 4%
Vitamin A 8%
Vitamin C 0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.