Reduced Calorie Coconut Cream Pie - Kraft Recipes Top
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Reduced Calorie Coconut Cream Pie

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Make It

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  • BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in 3/4 cup COOL WHIP and 1/2 cup coconut; pour into crust
  • REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.
  • TOP pie with remaining COOL WHIP LITE and coconut.

Special Equipment Needed


GRAHAM CRACKER PIE CRUST 1 1/4 cups finely crushed graham cracker crumbs 3 Tbsp. granulated Splenda 1/3 cup butter or margarine COMBINE crumbs and Splenda in a glass pie dish. Stir in melted butter or margarine until thoroughly blended. Pack mixture firmly against bottom and sides, bringing crumbs evenly up to the rim. Chill pie crust one hour before filling.

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