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OREO Coconut-Chocolate Cream PieOREO Coconut-Chocolate Cream Pie
OREO Coconut-Chocolate Cream Pie

OREO Coconut-Chocolate Cream Pie

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Recipe - Dearborn Market
OREOCoconut-ChocolateCreamPie.jpg
OREO Coconut-Chocolate Cream Pie
Prep Time210 Minutes
Servings10
Cook Time8 Minutes
Ingredients
21 OREO Cookies, divided
1/4 cup butter, melted
3/4 cup sweetened flaked coconut, divided
2 pkg. (4-serving size each) chocolate fudge instant pudding mix
2 cups milk
2 tsp coconut extract
2 cups thawed frozen whipped topping, divided
half-and-half
Directions
  1. Heat oven to 350°F.
  2. Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl.
  3. Add butter and 1/2 cup coconut; mix well.
  4. Press crumb mixture onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
  5. Meanwhile, toast remaining coconut; cool completely.
  6. Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
  7. Refrigerate 3 hours.
  8. Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.
210 minutes
Prep Time
8 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
21 OREO Cookies, divided
Selena Gomez OREO Cookies, Limited Edition, 10.68 oz
Selena Gomez OREO Cookies, Limited Edition, 10.68 oz
$5.29$0.50/oz
1/4 cup butter, melted
Breakstone's Unsalted Butter, 4 count, 16 oz
Breakstone's Unsalted Butter, 4 count, 16 oz
On Sale!
$3.99 was $6.99$0.25/oz
3/4 cup sweetened flaked coconut, divided
Let's Do...Organic 100% Organic Unsweetened Shredded Coconut, 8 oz
Let's Do...Organic 100% Organic Unsweetened Shredded Coconut, 8 oz
$3.79$0.47/oz
2 pkg. (4-serving size each) chocolate fudge instant pudding mix
Jell-O Chocolate Instant Pudding & Pie Filling, 3.9 oz
Jell-O Chocolate Instant Pudding & Pie Filling, 3.9 oz
$1.79$0.46/oz
2 cups milk
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
$4.89$0.08/fl oz
2 tsp coconut extract
Not Available
2 cups thawed frozen whipped topping, divided
Cool Whip Original Whipped Topping, 8 oz
Cool Whip Original Whipped Topping, 8 oz
$2.89$0.01/g
half-and-half
Bowl & Basket Half & Half, one quart
Bowl & Basket Half & Half, one quart
$3.49$0.11/fl oz

Directions

  1. Heat oven to 350°F.
  2. Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl.
  3. Add butter and 1/2 cup coconut; mix well.
  4. Press crumb mixture onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
  5. Meanwhile, toast remaining coconut; cool completely.
  6. Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
  7. Refrigerate 3 hours.
  8. Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.