Quick Coconut Cream Pie

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Submitted by Frances Hughes

Quick Coconut Cream Pie


  • 1 pkg. (5.1 oz.) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 carton (8 oz.) frozen whipped topping thawed & divided
  • 1 cup flaked coconut toasted & divided
  • 1 8" or 9" pastry shell baked (or graham cracker crust)


  • In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in 1/2 of the whipped topping and 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping. Sprinkle with remaining coconut. Chill.