Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 15 min
Total time: 15 min
Yield: 2 pies (8 servings each).
Ingredients: 1-1/2 cups cold milk; 1/2 teaspoon coconut extract; 1 package (3.4 ounces) instant vanilla pudding mix; 1 package (8 ounces) cream cheese, softened; 1 cup sweetened shredded coconut, divided; 1 carton (8 ounces) frozen whipped topping, thawed; 2 graham cracker crusts (9 inches)

TOTAL TIME: Prep: 15 min. + chilling YIELD: 2 pies (8 servings each).

I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.—Jerraine Barlow, Colorado City, Arizona

Ingredients

1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches)

Directions

1. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.

Nutrition Facts

Nutrition Facts: 1 serving (1 piece) equals 247 calories, 15 g fat (8 g saturated fat), 19 mg cholesterol, 245 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

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