Coconut Pudding Pie
Coconut Pudding Pie made with toasted coconut, graham cracker crumbs, sugar, butter, instant pudding, and Cool Whip. Easy and delicious dessert!
Servings 8 servings
Calories 371kcal
Ingredients
- 1 1/4 cup graham cracker crumbs
- 5 tablespoons butter melted
- 3 tablespoons sugar
- 3.4 oz instant vanilla pudding mix
- 3.4 oz instant coconut cream pudding mix
- 1 1/2 cups cold milk
- 8 oz Cool Whip thawed
- 8 oz crushed pineapple drained
- 1 cup shredded coconut
Instructions
- In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar.
- Press into bottom and up sides of a deep dish pie plate.
- Bake in a preheated oven at 350 degrees for 8 minutes, remove from oven and cool.
- Spread coconut in a thin layer on a cookie sheet and place in oven for 2-6 minutes until toasted and golden brown.
- Keep an eye on the coconut as it can burn quickly.
- Remove from oven to cool.
- In a large bowl, stir together dry instant vanilla and coconut pudding mixes.
- Beat in cold milk for 2 minutes, until pudding is thickened.
- Stir in cool whip, crushed pineapple, and 3/4 cup of the toasted coconut.
- Spoon filling into cooled crust and top with 1/4 cup toasted coconut.
- Refrigerate one hour before serving.
Nutrition
Calories: 371kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 372mg | Potassium: 194mg | Fiber: 2g | Sugar: 42g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg