Chocolate Coconut Cream Pudding Pie

A light and creamy pudding pie with both coconut and chocolate puddings, and lots of toasted coconut!

Ingredients

  • 1 prepared chocolate cookie crust
  • 1 – 3.4 oz. box coconut cream pudding mix
  • 2 1/2 c. cold milk divided
  • 3/4 c. shredded coconut
  • 1 – 8 oz. container whipped topping thawed, divided
  • 1 – 3.4 oz. box chocolate pudding mix
  • 3/4 c. toasted shredded coconut
  • chocolate curls for garnish optional

Instructions

  1. In a large bowl, combine coconut cream pudding mix and 1 1/4 c. milk. Whisk until smooth.
  2. Fold in the 3/4 c. shredded coconut and half of the whipped topping (just estimate).
  3. Carefully spread into the prepared crust.
  4. In another large bowl, combine the chocolate pudding mix and remaining 1 1/4 c. milk. Whisk until smooth.
  5. Fold in the remaining whipped topping.
  6. Spread over the coconut mixture.
  7. Sprinkle evenly with the toasted coconut.
  8. To garnish, top with chocolate curls (optional).

Tempura green beans