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Ingredients55 m servings 387 cals
Original recipe yields 8 servings (1 9-inch pie)
- Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
- Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
- Refrigerate until chilled through and set, at least 30 minutes.
- Cook's Note:
- Use a chocolate cookie pie crust or a prebaked pie crust instead of the graham cracker crust, if desired.
Per Serving: 387 calories; 17.6 g fat; 51.9 g carbohydrates; 7.1 g protein; 12 mg cholesterol; 528 mg sodium. Full nutrition