OREO Coconut-Chocolate Cream Pie

A chocolate and coconut refrigerated pudding filling is surrounded by an OREO Cookie and toasted coconut crust for a luscious dessert.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 21 OREO Cookies, divided
  • ¼ cup butter, melted
  • ¾ cup sweetened flaked coconut, divided
  • 2 pkg. (4-serving size each) chocolate fudge instant pudding mix
  • 2 cups milk
  • ½ cup half-and-half
  • 2 tsp. coconut extract
  • 2 cups thawed frozen whipped topping, divided

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.

3

Press crumb mixture onto bottom and up side of 9-inch pie plate.

4

Bake 8 min.; cool completely.

5

Meanwhile, toast remaining coconut; cool completely.

6

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.

7

Refrigerate 3 hours.

8

Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.