Ingredients

21 OREO Cookies, divided
¼ cup butter, melted
¾ cup sweetened flaked coconut, divided
2 pkg. (4-serving size each) chocolate fudge instant pudding mix
2 cups milk
½ cup half-and-half
2 tsp. coconut extract
2 cups thawed frozen whipped topping, divided

Putting it together

1.
Heat oven to 350°F.
2.
Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
3.
Press crumb mixture onto bottom and up side of 9-inch pie plate.
4.
Bake 8 min.; cool completely.
5.
Meanwhile, toast remaining coconut; cool completely.
6.
Beat pudding mixes, milk, half-and-half and coconut extract in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping. Spoon into crust.
7.
Refrigerate 3 hours.
8.
Top pie with remaining whipped topping, toasted coconut and reserved cookie just before serving.

Tips and Tricks

Substitute:Prepare as directed, increasing milk to 2-1/2 cups and omitting half-and-half.

Substitute:Prepare using your favorite variety of chocolate instant pudding mixes, such as white chocolate.

How to Toast the Flaked Coconut:Toasting coconut is easy. Just spread the sweetened flaked coconut evenly onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until coconut is lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring after each minute. Watch carefully as the coconut can easily burn!

Nutrition Information

Calories:	140
Total fat:	16g
Saturated fat:	10g
Trans fat:	0g
Cholesterol:	20mg
Sodium:	500mg
Total Carbohydrate:	46g
Dietary fiber:	2g
Total sugars:	31g
Added sugars:	19g
Protein:	4g
Vitamin D:	2% DV
Calcium:	6% DV
Iron:	10% DV
Potassium:	4% DV