@amberrecipe: coconut cream pie!!! Ingredients: - 1 pre-made graham cracker crust (6-ounce/9-inch) - ⅓ cup sweetened shredded coconut - 6.8 oz coconut cream instant pudding mix (2 packets) - 2 cups whole milk, very cold - 1½ tsp coconut extract - 8 oz extra creamy Cool Whip, thawed and divided Instructions: 1. Remove the plastic lid from the crust and place on a plate for support. 2. Toast coconut in a skillet over medium-high heat for 3–4 minutes. Set aside to cool. 3. In a bowl, whisk pudding mix, cold milk, and coconut extract for 2 minutes until soft set. 4. Fold in 4 oz of Cool Whip until smooth. 5. Pour the mixture into the crust and smooth the top. 6. Top with remaining Cool Whip and toasted coconut. 7. Refrigerate for at least 6 hours or overnight before serving. Enjoy ❤

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user3279009283969 :

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dianebelsey7 :

What is creamy cool whip ?

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Julie C :

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