Ingredients :
- 2 (3.4 ounce) packages vanilla flavor instant pudding
- 2 cups cold milk
- 2 cups thawed Cool Whip, divided use
- 1 cup flaked coconut, divided use
- 1 ready to use graham cracker crumb crust
Method :
- Beat pudding mixes and milk in large bowl with whisk for 2 minutes.
- Stir in 1 cup Cool Whip and 3/4 cup coconut. Pour into crust. Refrigerate 4 hours or until firm.
- Meanwhile, toast remaining coconut in skillet or oven. Top pie with remaining cool whip and sprinkle with toasted coconut. Serve.
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