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Coconut Cream Pie

2 package instant vanilla pudding
2 cup milk
1 small container Cool Whip
1 teaspoon vanilla
1 small can coconut
1 (9 inch) pie crust, baked

Mix the pudding and milk together. Let set a few minutes in the refrigerator. Fold in the Cool Whip and vanilla. Add toasted coconut. Pour into pie crust and top with more coconut. Refrigerate. To toast coconut, place on lightly greased cookie sheet and bake until light brown, let cool.