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Monday, November 4, 2013

Coconut-Pumpkin Pudding Pie

Coconut-Pumpkin Pudding Pie recipe 

What You Need

1-1/4 cups  graham cracker crumbs
1/4 cup Unsalted butter, melted
3/4 cup  BAKER'S ANGEL FLAKE Coconut, divided
1 pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup Fat Free cold milk
1 can   (15 oz.) pumpkin
1 tsp.  pumpkin pie spice
2 cups   thawed Fat Free COOL WHIP Whipped Topping, divided

Make It

HEAT oven to 350ºF.
MIX graham crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely. OR BUY A LOW FAT GRAHAM CRUST          
BEAT pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust; top with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Meanwhile, toast remaining coconut; cool.
SPRINKLE toasted coconut over pie just before serving.

Kraft Kitchens Tips

How to Toast Coconut
Spread coconut in shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly browned, stirring occasionally. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 4 min. or until lightly browned, stirring every 2 min.

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