- 1 (9 inches) pie shell, baked
- 1 (5 oz) package instant vanilla pudding mix
- 1 ½ c milk
- 1 ½ c flaked coconut
- 1 (8 oz) container frozen whipped topping, thawed
Step 1: Add the milk and pudding mixture to a large bowl. Whisk until well combined and the texture is thick.
Step 2: Add 1/2 non-dairy whipped topping and 1 cup coconut. Stir until well combined.
Step 3: Apply the mixture to the prepared pie shell and spread it evenly.
Step 4: Add the rest of the non-dairy whipped topping to the crust and spread evenly.
Step 5: Sprinkle the remaining coconut over the whipped topping.
Step 6: Place it in the fridge to cool for a few hours.
Step 7: Serve chilled and enjoy!
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