Just a Spoonful of...

Dorie's Rich & Easy Coconut Cream Pie


2 cups sweetened, shredded coconut

3 (3.4oz each) pkgs instant coconut pudding

2 envelopes (1.3 oz each) whipped topping mix

4 cups 1/2 & 1/2 cream

2 tsp vanilla extract

1 single pie crust, baked and cooled.

1- 8 oz container Cool Whip


Lightly toast 1 cup coconut; cool.

Combine pudding mix, whipped topping mix, and half & half cream; mix at medium speed until thick and fluffy.  Stir in vanilla, 1 cup remaining coconut, and 1/2 cup toasted coconut. Spoon into baked pie crust. Top with Cool Whip and sprinkle with remaining toasted coconut. Chill for at least 2 hours before serving.

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