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Quick Coconut Cream Pie


1 pkg (5.1 oz) instant vanilla pudding mix
1-1/2 cups cold milk
1 carton (8 oz) frozen whipped topping, thawed, divided
3/4 to1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker crust (8 or 9 inches)

In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Makes 6 to 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.