Back in the day when I first got married, one of the first things I did was subscribe to the Taste of Home Annual Recipe Books. Along with my Betty Crocker Cookbook that I'm sure all cooks have a copy of, many of the meals I make today came from there. Although I no longer subscribe to them, I often read through the stacks of books just to get ideas for new recipes. Their website is even better! Check them out sometime :) The photo and recipe is courtesy Taste of Home!
Coconut anything is something I love very much. This recipe seems to have everything we all look for in a recipe . . . delicious, quick and easy! The best of semi-homemade! It doesn't even need to be baked!!
As we work on summer plans for projects around the house, quick and easy meals are what I look for. While we are busy with other stuff, meals should still be awesome!
Would be a quick dessert to take to a party!
Ingredients
- 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
Directions
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes.
Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut.
Pour into the crust. Sprinkle with toasted coconut.
Chill until serving.
Yield: 6-8 servings.
Source: Taste of Home
Originally published as No-Cook Coconut Pie in Taste of Home February/March 1994, p13
