Ingredients

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

Putting it together

1.Heat oven to 350°F.
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.

Tips and Tricks

Substitute: Prepare as directed, increasing milk to 2-1/2 cups and omitting half-and-half.

Substitute: Prepare using your favorite variety of chocolate instant pudding mixes, such as white chocolate.

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!

Nutritional Information

Makes 10 Servings