HEALTHIFIED COCONUT CREAM PIE

Healthified Coconut Cream Pie image

Provided by @MakeItYours

Number Of Ingredients 10

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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:

Step 1 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).
Step 2 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.
Step 3 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.
Step 4 Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.