Chocolate Coconut Cream Pudding Pie
A light and creamy pudding pie with both coconut and chocolate puddings, and lots of toasted coconut!
Servings 8 slices
Ingredients
- 1 prepared chocolate cookie crust
- 1 - 3.4 oz. box coconut cream pudding mix
- 2 1/2 c. cold milk divided
- 3/4 c. shredded coconut
- 1 - 8 oz. container whipped topping thawed, divided
- 1 - 3.4 oz. box chocolate pudding mix
- 3/4 c. toasted shredded coconut
- chocolate curls for garnish optional
Instructions
- In a large bowl, combine coconut cream pudding mix and 1 1/4 c. milk. Whisk until smooth.
- Fold in the 3/4 c. shredded coconut and half of the whipped topping (just estimate).
- Carefully spread into the prepared crust.
- In another large bowl, combine the chocolate pudding mix and remaining 1 1/4 c. milk. Whisk until smooth.
- Fold in the remaining whipped topping.
- Spread over the coconut mixture.
- Sprinkle evenly with the toasted coconut.
- To garnish, top with chocolate curls (optional).