Hawaiian Pudding Pie
Until we can relax on a Hawaiian beach, Hawaiian Pudding Pie gives us some of that warm sunshiny feeling.
What You'll Need:
1 large (6-serving) package vanilla instant pudding and pie filling
2 cups milk
2 tablespoons melted butter
1 cup frozen whipped topping, thawed (one 8-ounce container equals 3-1/2 cups)
1 prepared (9-inch) graham cracker pie crust
cup toasted flaked coconut (optional)
What To Do:
- In a large bowl, prepare pudding according to package directions, using the 2 cups milk. Fold in butter and whipped topping then pour mixture into pie crust.
- Refrigerate 4 hours, or until firm.
- Top with toasted coconut just before serving, if desired.
If you have only 4-serving packages of vanilla pudding on hand then open 2 of them and measure out and use 2/3 cup pudding mix.
Every time you make this it can be a different kind of pie. Try lining bottom of pie crust with banana slices, berries, peaches, or canned fruit before adding the filling.
If you'd like to make your own toasted coconut, spread out the flaked coconut on a baking sheet and bake at 325 degrees F. until golden, mixing occasionally.
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