No Bake Coconut Cream Pie
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4.91 from 20 votes

No Bake Coconut Cream Pie

NO BAKE pie tastes good with the coconut toasted and sitting on top of the luscious cream.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: coconut
Method: NoBake
Skill Level: Intermediate
Servings: 8
Calories: 259kcal
Author: Marilyn


  • 2 Packages 3.4 oz. each JELL-O Vanilla Flavor Instant Pudding 3.4 oz. each JELL-O Vanilla Flavor Instant Pudding
  • 2 cups milk Cold
  • 2 cups thawed COOL WHIP Whipped Topping divided
  • 1 cup BAKER'S ANGEL FLAKE Coconut divided
  • 1 ready-to-use graham cracker crumb crust 6 oz.


  • BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
  • REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.


  • Trim 4 grams of fat per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
  • HOW TO TOAST COCONUT: Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.
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Serving: 1piece | Calories: 259kcal | Carbohydrates: 26g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 309mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg