I love Coconut Cream Pie, but I don’t always enjoy all the work that goes into making one. Especially when it’s Spring…almost Summer…and I find myself wanting to spend a little less time in the kitchen and a little more time out enjoying the warm weather. Alaska winters are very long, and our summers are very short – so the more time I can spend outside soaking up the warm sunshine, the better. 🙂
That’s why I’m so glad to have discovered this very easy way to whip up a Coconut Cream Pie. The taste is just as delicious as a pie baked totally from scratch, and the time it took to make it was so short, that I still had plenty of time to head out into the afternoon sunshine and enjoy a nice long bike ride. 🙂
Easy Coconut Cream Pie
1 9-inch baked pie crust of your choice
2 packages (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding and Pie Filling mix
2 cups cold milk
2 cups thawed Cool Whip Whipped Topping, divided
1 cup coconut, divided
In a large bowl, beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup Cool Whip and 3/4 cup coconut; pour into crust.
Refrigerate for 4 hours or until set. Meanwhile toast remaining coconut, if desired.
Top pie with remaining Cool Whip and coconut.