Ingredients and Weight:
- 1 (9-inch) graham cracker crust
- 1 (5.1-ounce) package of instant coconut pudding mix
- 1 (14-ounce) can of sweetened condensed milk
- 1 (12-ounce) container of thawed whipped topping
- 1 cup of chopped almonds
- 1/2 cup of flaked coconut
- 1/2 cup of chocolate chips
Preparation Time:
10 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Spread the whipped topping evenly over the pudding.
- Sprinkle the almonds, coconut, and chocolate chips over the whipped topping.
- Refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 450
- Fat: 25 grams
- Cholesterol: 70 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and smooth
- Sweet and nutty
- Chocolatey and coconutty
User Comments:
- "This pie is absolutely delicious! It's so easy to make and it's always a hit with my guests."
- "I love the combination of almonds, coconut, and chocolate. It's the perfect dessert for any occasion."
- "This pie is so rich and decadent. It's sure to satisfy your sweet tooth."
Special Precautions and Tips:
- To make a gluten-free version of this pie, use a gluten-free graham cracker crust.
- If you don't have any whipped topping, you can make your own by whipping 1 cup of heavy cream with 1 tablespoon of sugar.
- To make a vegan version of this pie, use a vegan graham cracker crust and vegan whipped topping.
