This coconut cream pie recipe with Jell-O instant pudding mix is so easy and quick. Being a nurse, I have little time to put into fancy recipes. It is so good and sinful. Use any pie crust you like.
Ingredients
- 1 ½ cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 ½ cups flaked coconut, divided
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 1 (9 inch) pie shell, baked
Directions
Step 1
Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.
Step 2
Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 448 | |
% Daily Value * | |
Total Fat24g | 30% |
Saturated Fat15g | 73% |
Cholesterol4mg | 1% |
Sodium509mg | 22% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 10% |
Total Sugars33g | |
Protein5g | |
Vitamin C0mg | 0% |
Calcium69mg | 5% |
Iron1mg | 8% |
Potassium173mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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