Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionFor the crust
Mix together flour, butter and sugar and then pat into a 8x8 pan. Bake at 350 for 15-20 minutes or until golden. Do not over bake
Layer two:
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust
Layer Three:
Mix instant pudding and milk until thickened. spread over cream cheese mixture
Top with remaining tub of whipped topping
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (746g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2969 | ||
Calories from Fat: 2333 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259.2g | 346 % | |
Saturated Fat 157.1g | 786 % | |
Monounsaturated Fat 69g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 819.8mg | 252 % | |
Sodium 1476.2mg | 51 % | |
Potassium 700.8mg | 18 % | |
Total Carbohydrate 137.9g | 41 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 134.3g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2969
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