Easy Coconut Cream Pie

Easy Coconut Cream Pie



Easy Coconut Cream Pie – It looks like a special-occasion dessert, but this scrumptious cream pie is so easy to make, you could whip it up any old time. It has just five ingredients and takes only 15 minutes to prep for the fridge. Hosting a spring or party? This pie is perfect for serving to guests

Ingredient: 
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding   
2 cups cold milk  
2 cups thawed COOL WHIP Whipped Topping, divided   
1 cup BAKER'S ANGEL FLAKE Coconut, divided  
1 ready-to-use graham cracker crumb crust (6 oz.)



To See All Ingredients and Directions Please Head Over Next Or Open Page

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Let's Make It
1
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
2
Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
3
Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Kitchen Tips
Tip 1
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Tip 2
Healthy Living
Trim 40 calories and 5g of fat, including 4g of sat fat, per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Tip 3
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Tip 4
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.