Do you like pistachios? What about coconuts? This recipe has both and it's a pie! Who doesn't love pie.
Ingredients:
2 1/2 cups of lightly toasted coconut
1/3 cup melted butter
2 cups of cold 2% milk
2 packages (3.4 ounces each) of instant pistachio pudding mix
1 cup of whipped topping
chopped pistachios (optional)
Directions:
Step 1: In a small bowl, combine coconut and butter. Press onto the bottom and up the side of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
Step 2: In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
Step 3: Fold whipped topping into remaining pudding; spread over pie. If desired, sprinkle with chopped pistachios. Cover and refrigerate at least 2 hours before serving.
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