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Results 11 - 20 of 93 for coconut cream pudding pie
The day before serving: Prepare ... directs. Meanwhile, prepare pie filling, mix as package label ... Whip 1 cup cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on ... Refrigerate until serving time.
Day before serving: Prepare angel ... cool. Meanwhile, prepare pie filling mix as package label ... 1 cup heavy cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on ... Refrigerate until serving time.
Mix well. Pat into 9x13 ... Cool. Spoon over cream cheese layer. Chill until firm, ... Cool Whip over pudding layer and sprinkle with toasted coconut. Refrigerate.
Mix 1 cup milk, Dream ... milk and the pudding and mix well. Add coconut. Pour into crust and ... Cool Whip if desired. Refrigerate until served.
Whip milk and coconut (or peanut butter if you're making peanut butter pie). Add pudding mix and powdered Dream Whip; ... peanuts over Cool Whip.
With mixer, mix sugar, oil, ... dry ingredients, lastly add the pudding mix. Bake at 350 degrees for 50 to 55 minutes. Makes three 8x4 inch pans.
Preheat oven to 350 degrees F. Grease a 13x9x2 inch pan. Prepare cake mix according to package directions. Pour into prepared pan. Bake 35 ...
Mix instant pudding according to directions and pour into pie crust. You can add coconut to the pudding if desired. ... top with toasted coconut.
In a mixing bowl, beat pudding and milk on low speed ... 3/4 cup of coconut. Pour into crust. Spread ... Cool Whip; sprinkle with rest of coconut.
In a mixing bowl, beat milk and pudding mix on low speed for ... another bowl, beat cream cheese. Add to pudding and ... crusts; sprinkle with coconut. Refrigerate until serving. Yield: 2 pies (6 to 8 servings each).
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