2 pkgs. (4 serving size) Jello- vanilla flavor instant Pudding and pie filling
1 1/4 cups (3 1/2 oz Baker's Angel Flake coconut
1 tsp. vanilla
Instructions
Heat pecans, margarine and brown sugar in small saucepan until
margarine and sugar are melted and mixture comes to a boil. Boil
exactly 30 seconds. Spread on bottom of pastry shell. Cool
Beat whipped topping mix, 1 cup of the milk and vanilla in large
bowl with electric mixer on high speed about 6 minutes or until
topping thickens and forms peaks.
Add remaining milk and pudding mixes, blend on low speed. Beat
on high speed 2 minutes, scraping bowl occasionally.
Stir in 1 cup of the coconut. Spoon into pastry sell. Refrigerate at
least 4 hours or until set. Garnish with remaining coconut. Store
leftovers in refrigerator. Serves 8-.
Originally Submitted
12/25/2011
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