0 min
0 h 0 min
Makes 10 servings.


A chocolate and coconut refrigerated pudding filling is surrounded by an OREO Cookie and toasted coconut crust for a luscious dessert.
0 min
0 h 0 min
Makes 10 servings.
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.
Prepare as directed, increasing milk to 2-1/2 cups and omitting half-and-half.
Prepare using your favorite variety of chocolate instant pudding mixes, such as white chocolate.
Toasting 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!
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