OREO Coconut-Chocolate Cream Pie

Time
03h 30
Makes
10 Servings

Ingredients

  • 21 OREO Cookies , divided
  • 0.25 cup butter , melted
  • 0.75 cup sweetened flaked coconut , divided
  • 2 pkg. (4-serving size each) chocolate fudge instant pudding mix
  • 2 cups milk
  • 0.5 cup half-and-half
  • 2 tsp. coconut extract
  • 2 cups thawed frozen whipped topping , divided

Putting it together

  1. Heat oven to 350ºF.
  2. Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
  3. Press crumb mixture onto bottom and up side of 9-inch pie plate.
  4. Bake 8 min.; cool completely.
  5. Meanwhile, toast remaining coconut; cool completely.
  6. Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
  7. Refrigerate 3 hours.
  8. Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.
  9. TIPS & TRICKS
  10. Substitute: Prepare as directed, increasing milk to 2-1/2 cups and omitting half-and-half.
  11. Substitute: Prepare using your favorite variety of chocolate instant pudding mixes, such as white chocolate.
  12. How to Toast the Flaked Coconut: Toasting coconut is easy. Just spread the sweetened flaked coconut evenly onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until coconut is lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring after each minute. Watch carefully as the coconut can easily burn!
  13. NUTRITION INFORMATION: Makes 10 servings. | Nutrition per serving: Calories140 | Total fat16 g | Saturated fat10 g | Cholesterol20 mg | Sodium500 mg | Carbohydrate46 g | Dietary fiber2 g | Total sugars31 g - Includes added sugars19 g | Protein4 g | Vitamin A8 %DV | Vitamin C0 %DV | Vitamin D2 %DV | Calcium6 %DV | Iron10 %DV | Potassium4 %DV
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