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.
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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