Oh my, this is the best coconut no-bake pie there is. Hope you like it like my family does. Even the crumbs get gone.
Provided by Jill Cooks
Categories Puddings
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, mix together cracker crumbs, melted butter, and sugar. Press into bottom and up sides of a deep dish pie plate. Bake in a preheated oven at 350 for 8 minutes, remove from oven and cool.
- 2. Spread coconut in a thin layer on a cookie sheet and place in oven for 2-6 minutes until toasted and golden brown. (watch carefully). Remove from oven to cool.
- 3. In a large mixing bowl, stir together dry pudding mixes. Beat in cold milk for 2 minutes, until pudding is thickened. Stir in cool whip, crushed pineapple, and 3/4 cup toasted coconut. Spoon filling into cooled crust and top with 1/4 cup toasted coconut. Refrigerate at least 4 hours.
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