OREO Coconut-Chocolate Cream Pie
Recipe - ShopRite Corporate
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
- Heat oven to 350°F.
- Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl.
- Add butter and 1/2 cup coconut; mix well.
- Press crumb mixture onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
- Meanwhile, toast remaining coconut; cool completely.
- 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.
- Refrigerate 3 hours.
- 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
Nabisco Oreo Chocolate Sandwich Cookies Party Size, 1 lb 8.16 oz
$6.39$0.26/oz
Breakstone's Unsalted Butter, 2 count, 8 oz
$3.99$0.50/oz
Bowl & Basket Sweetened Coconut Flakes, 7 oz
$1.79$0.26/oz
Jell-O Chocolate Instant Pudding & Pie Filling, 3.9 oz
$1.59$0.41/oz
Bowl & Basket 2% Reduced Fat Milk, half gallon
$3.09$6.18/gal
McCormick Coconut Extract, 1 fl oz
On Sale!
$4.49 was $5.99$4.49/fl oz
Bowl & Basket Extra Creamy Whipped Topping, 8 oz
On Sale! Limit 4
$0.99 was $1.29$0.12/oz
Bowl & Basket Half & Half, one quart
$3.29$0.10/fl oz
Directions
- Heat oven to 350°F.
- Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl.
- Add butter and 1/2 cup coconut; mix well.
- Press crumb mixture onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
- Meanwhile, toast remaining coconut; cool completely.
- 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.
- Refrigerate 3 hours.
- Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.