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OREO Coconut-Chocolate Cream Pie

10 servings
Clock3h 30min Cook

Ingredient List

  • 21 OREO Cookies, divided
  • ¼ cup butter, melted
  • ¾ cup sweetened flaked coconut, divided
  • 2 pkg. (4-serving size each) chocolate fudge instant pudding mix
  • 2 cups milk
  • ½ cup half-and-half
  • 2 tsp. coconut extract
  • 2 cups thawed frozen whipped topping, divided

Nutritional Information

Calories140
Total fat16g
Saturated fat10g
Trans fat0g
Cholesterol20mg
Sodium500mg
Total Carbohydrate46g
Dietary fiber2g
Total sugars31g
Added sugars19g
Protein4g
Vitamin D2% DV
Calcium6% DV
Iron10% DV
Potassium4% DV
  1. 1
    Heat oven to 350°F.
  2. 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. 3
    Press crumb mixture onto bottom and up side of 9-inch pie plate.
  4. 4
    Bake 8 min.; cool completely.
  5. 5
    Meanwhile, toast remaining coconut; cool completely.
  6. 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. 7
    Refrigerate 3 hours.
  8. 8
    Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.