This recipe for Quick Coconut Cream Pie, by Carolyn Mathias, is from Fruitland Farm's Finest,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg (5.1 oz) instant vanilla pudding mix 1 ½ cold milk 8 oz Cool Whip, divided ¾ to 1 c flaked coconut 1 baked pie shell or graham cracker crust
In a mixing bowl using an electric mixer, beat pudding and milk on low speed for 2 minutes. Fold in half of Cool Whip and ¾ cup coconut. Pour into crust. Spread remaining Cool Whip on top of pie mixture. Toast the remainder of coconut and sprinkle on top. Chill before serving.
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