A quick meal doesn’t have to go without dessert. Just try my creamy No-Cook Coconut Pie and see what you can do!
—JEANETTE FUEHRING CONCORDIA, MO
START TO FINISH: 15 MIN. • MAKES: 6-8 SERVINGS
2 packages (3.4 ounces each) instant vanilla pudding mix
2 3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut
1. In a large bowl, whisk the pudding mixes, milk and extract 2 minutes. Fold in whipped topping and coconut.
2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.