Coconut Cream Pie I
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recipe
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Ingredients:
-
1 (9 inch) pie shell, baked
-
1 (5 ounce) package instant vanilla pudding mix
-
1 1/2 cups milk
Directions:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
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