My first slice of this coconut cream pie (yes, I had two) convinced me that it was the only birthday dessert I want to have for the rest of my birthdays. Perfectly cool and creamy with just the right amount of coconut, it was the perfect choice for a non-cake lover’s birthday treat.

There wasn’t a single crumb left by the end of the night (and my husband had made two!), so I made sure that he shared the recipe with me so I could make it whenever the craving struck. And it turns out that it’s just as easy as it is delicious. It’s a must make!

 

Ingredients

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

Instructions

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.

Top pie with remaining Cool Whip and coconut.Share On email

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Quick tip: Make a chocolate coconut cream pie by using chocolate pudding mix in place of vanilla.

Recipe and image courtesy of Alaska Mom.