Saturday, January 28, 2017

HAWAIIAN PUDDING PIE

This pie is so simple even a novice cook can easily make it!


1 large pkg (6-oz size) French vanilla pudding mix

2 cups cold milk
2 tbsp melted butter, slightly cooled
1 cup thawed frozen whipped topping
1 9-inch graham cracker or baked pastry pie shell
1/2 cup toasted flaked coconut
8 maraschino cherries for garnish

In a large bowl beat the pudding mix according to the package directions using the 2 cups cold milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.

Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top and garnish each slice with a cherry.

Note: File Photo

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