Creamy Easter Pie
1 graham craker pie crust
1 small pkg. vanilla Jello instant pudding (sugar-free)
1 (8oz) pkg. cream cheese (softened)
1 (12oz) thawed whipped topping (cool whip style)
2 cups chilled skim or low-fat milk (for pudding)
1/2 cup grated coconut
green food coloring
1 small bag of colored jelly beans or colored malt ball eggs.
Make the pudding as directed on the package. Let set 10 mins or until needed. Next beat cream cheese until soft and smooth. Blend together with pudding and 1/2 cup of whipped topping. Pour into Pie shell and chill.
Next in a quart bottle, place the coconut and about 3 to 4 drops of the food coloring. Cover with lid and shake. (It should make the coconut look like grass.)
Before you serve the pie, cover with the remaining whipped topping. Garnish with the colored coconut and Jelly Beans or malt balls. (Our family favorite is speckled "whopper" malt balls)
Makes 6-8 Servings.
1 small pkg. vanilla Jello instant pudding (sugar-free)
1 (8oz) pkg. cream cheese (softened)
1 (12oz) thawed whipped topping (cool whip style)
2 cups chilled skim or low-fat milk (for pudding)
1/2 cup grated coconut
green food coloring
1 small bag of colored jelly beans or colored malt ball eggs.
Make the pudding as directed on the package. Let set 10 mins or until needed. Next beat cream cheese until soft and smooth. Blend together with pudding and 1/2 cup of whipped topping. Pour into Pie shell and chill.
Next in a quart bottle, place the coconut and about 3 to 4 drops of the food coloring. Cover with lid and shake. (It should make the coconut look like grass.)
Before you serve the pie, cover with the remaining whipped topping. Garnish with the colored coconut and Jelly Beans or malt balls. (Our family favorite is speckled "whopper" malt balls)
Makes 6-8 Servings.
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