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Saturday, December 17, 2005

Eggnog Coconut Pie

4 cups Baker's Angel Flake Coconut
1/3 cup butter or margarine, melted
2 packages (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1 1/4 cups milk
1/2 cup Bacardi Premium Black Rum
1/8 teaspoon nutmeg
3 1/2 cups (8 oz) thawed cool whip

Combine 2 2/3 cups of the coconut with butter. Press evenly into ungreased 9-inch pie pan. Bake at 300 degrees for 10-20 minutes or until golden brown. Cool.

Combine pudding mix, milk, rum, and nutmeg in bowl. Beat at lowest speed of electric beater for 1 minute. Fold in whipped topping and 2/3 cup of the coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours.


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