Cheerios® Skinny Coconut Cream Pie

Name: Cheerios® Skinny Coconut Cream Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 591 milliliters cereal; 118 milliliters coconut; 10 servings Toasted coconut, if desired; 177 milliliters fat-free (skim) milk; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 118 milliliters canned light coconut milk (not cream of coconut); 3 Tbsps sugar; 1 teaspoon vanilla; 59 milliliters no trans-fat 68% vegetable oil spread stick, melted; 473 milliliters frozen (thawed) fat-free whipped topping

You can never have too many dessert recipes, so give Cheerios® Skinny Coconut Cream Pie If you have sugar, coconut, no trans-fat vegetable oil spread stick, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).

Ingredients you will need

Cereal

Meat

Equipment you will use

Food Processor

Meat Tenderizer

Ziploc Bags

Rolling Pin

In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate.

Ingredients you will need

Margarine

Cereal

Sugar

Equipment you will use

Bowl

Bake 10 minutes. Cool completely, about 30 minutes.

Equipment you will use

Oven

In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.

Ingredients you will need

Whipped Topping