Ingredients

The following ingredients have 4 Servings
  • 1 prepared graham cracker crust.
  • 1 ½ cups shredded coconut (divided)
  • 2 envelopes Dream Whip
  • 2 ½ cups milk (divided)
  • 2 teaspoons coconut extract (divided)
  • 2 ounces instant vanilla pudding mix

Instruction

  • Chill 2 ½ cups milk and mixing bowl in the freezer for about 10 minutes so that they will be very cold.
  • Toast ½ cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
  • Beat 2 envelopes Dream Whip with 1 cup of the very cold milk and 1 teaspoon of the coconut extract until soft peaks form. This takes about 5 minutes with my Kitchen Aid stand mixer
  • Add the 2 packages vanilla pudding mix, remaining 1 ½ cups milk and the remaining 1 tsp of coconut extract. Blend at low speed to blend then beat on high speed for 2 minutes.
  • Fold in the 1 cup of shredded coconut by hand.
  • Spoon into the pie shell of your choice.
  • Top with toasted coconut and chill for 2 hours.