CHEERIOS® SKINNY COCONUT CREAM PIE

Cheerios® Skinny Coconut Cream Pie image

75% less sat fat • 61% less fat • 66% more fiber than the original recipe. Surprise, it's based on a whole-grain Cheerios® cereal crust!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h

Yield 10

Number Of Ingredients 10

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Ingredients

2 1/2 cups Cheerios™ cereal
3 tablespoons sugar
1/4 cup no trans-fat 68% vegetable oil spread stick, melted
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired

Steps:

Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 17 g, TransFat 0 g