OREO Coconut-Chocolate Cream Pie
Ellipse
OREO Logo US 2023-09

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.
Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

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

Directions

1
Heat oven to 350°F.
2
Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
3
Press crumb mixture onto bottom and up side of 9-inch pie plate.
4
Bake 8 min.; cool completely.
5
Meanwhile, toast remaining coconut; cool completely.
6
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 facts

Ratings & Reviews

See Oreo!

Get your OREO Fix

Find product & nutrition info, explore promotions, and more.

News to Snack On

See what's trending across our cookies, crackers and candy.