OREO Coconut-Chocolate Cream Pie
Recipe - Dearborn Market
OREO Coconut-Chocolate Cream Pie
Prep Time30 Minutes
Servings10
Cook Time8 Minutes
Ingredients
21 OREO Cookies, divided
1/4 cup butter, melted
3/4 cup sweetened flaked coconut, divided
2 pkg. (4-serving size each) chocolate fudge instant pudding mix
2 cups milk
2 tsp coconut extract
2 cups thawed frozen whipped topping, divided
half-and-half
Directions
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.
30 minutes
Prep Time
8 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
Baker's Sweetened Angel Flake Coconut, 14 oz
$4.29$0.01/g
Jell-O Chocolate Instant Pudding & Pie Filling, 3.9 oz
$1.79$0.46/oz
Wholesome Pantry Organic 2% Reduced Fat Milk, half gallon
$4.89$0.08/fl oz
Not Available
Cool Whip Original Whipped Topping, 8 oz
$2.89$0.01/g
Bowl & Basket Half & Half, one quart
$3.59$0.11/fl oz
Directions
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.