Let's whip it up
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A chocolate and coconut refrigerated pudding filling is surrounded by an OREO Cookie and toasted coconut crust for a luscious dessert.
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Heat oven to 350°F.
Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
Press crumb mixture onto bottom and up side of 9-inch pie plate.
Bake 8 min.; cool completely.
Meanwhile, toast remaining coconut; cool completely.
Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
Refrigerate 3 hours.
Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.
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