Here are a couple of Pies to try for Thanksgiving!~ These are both from Kraft!
What You Need!
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Make It!
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
TOP pie with remaining COOL WHIP and coconut.
Kraft Kitchens Tips
Healthy Living
Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
What You Need!
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Make It!
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
TOP pie with remaining COOL WHIP and coconut.
Kraft Kitchens Tips
Healthy Living
Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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