PINEAPPLE PUDDING PIE

Pineapple Pudding Pie image

I make this pie ahead of time so it can chill in the refrigerator before dinner. I sometimes make the crust from scratch but I recommend using a convenient store-bought crust when time is short.-Ron Gardner, Grand Haven, Michigan

Provided by Taste of Home

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, well drained
1 graham cracker crust (9 inches)
1-1/2 cups whipped topping
1/2 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with coconut. Cover and refrigerate.

Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.