Saturday, June 21, 2014

Almond Joy Pie

Almond Joy Pie
1 reduced fat graham cracker pie shell
1 small box instant coconut cream pudding
1 1/4 cups milk
1/3 cup shredded coconut
1 box instant almond joy pudding
1 1/2 cups milk
1.)  In a medium bowl, mix 1 1/4 cup milk, coconut pudding mix and shredded coconut.
2.)  Pour into graham shell and place in freezer for 10 minutes to harden.
3.)  Next, mix almond joy pudding and 1 1/2 cups milk in another medium bowl.  After about 5 minutes, chocolate pudding should be soft set; pour over coconut cream layer and spread evenly.
4.) Place in freezer for no more than 2 hours.  If not serving after two hours, transfer to refrigerator.  (Freezing your pie for more than two hours will make your pie too hard and impossible to cut)
 *garnish with whipped cream, sliced almonds and toasted coconut*

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