1 graham cracker crust
1 pkg (5.9 oz) instant chocolate pudding mix
2 1/2 cups milk
1 cup whipped topping, thawed
1/4 cup caramel topping, 2 Tablespoons caramel topping
1/4 cup shredded coconut, 2 Tablespoons shredded coconut
5 toasted coconut marshmallows, each sliced into 4 pieces
Combine pudding mix and milk and mix thoroughly. Fold in whipped topping. Spread the 1/4 cup of caramel topping on the bottom of the graham cracker crust. Sprinkle with 1/4 cup of coconut. Fill pie crust with pudding mixture (there will be some leftover - put it in a dish to eat later!). Sprinkle with the remaining coconut and drizzle the remaining caramel topping over the top. Place the sliced marshmallows on top of the pie. Refrigerate at least 1 hour before serving.
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