Coconut Cream Crescent Pie
1 can Pillsbury Crescents
1 T sugar
1 box (4-serving size) French vanilla instant pudding and pie filling mix (I was unable to find French vanilla so used regular vanilla)
1 ¾ cups milk
2 tsp. coconut extract
2 cups frozen whipped topping (I used Cool Whip)
¼ cup shredded coconut, toasted (I love coconut and used ½ cup)
Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon of sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
Makes 8 servings.
Source: Life Made Delicious