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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.