Submitted by Faye McRae
Pina-Colada Pie
Ingredients
- 2 pkgs. (3.4 oz. each) instant vanilla pudding mix
- 1 1/2 cups milk
- 1 1/4 tsp. coconut extract
- 4 drops liquid yellow food coloring
- 1 (8 oz.) can crushed pineapple in juice drained
- 1/2 cup flaked coconut toasted, divided
- 1 lg. container Cool Whip
- 1-2 prepared shortbread crumb crusts
Instructions
- Whisk together pudding mix, milk, and coconut extract until thickened. Stir in food coloring, then pineapple and 1/4 cup coconut. Fold in 3 cups thawed whipped topping. Spread in prepared shortbread crumb crust. Cover; freeze 6 hours or overnight. Before serving, spread with 2 cups thawed whipped topping and 1/4 cup coconut.