Easy Coconut Cream Pie

Easy Coconut Cream Pie

4 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
4 Hr(s) Cook

Source: https://www.myfoodandfamily.com/recipe/054372/easy-coconut-cream-pie
Ingredients
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.) (Next time, try a Golden Oreo crust!)

Directions
1 Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
2 Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
3 Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Tips
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Boston Cream Pie

 Boston Cream Pie

Source: https://www.myfoodandfamily.com/recipe/092009/boston-cream-pie

Prep Time: 15 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz. BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar

Directions
1 Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2 Stack cake layers on plate, spreading pudding mixture between layers.
3 Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Kitchen Tips
Tip 1: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
Tip 2: To evenly slice cake layer, place cooled cake layer on serving plate. Make 2-inch-deep horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

Chocolate Passion Bowl

Chocolate Passion Bowl 

source: https://www.myfoodandfamily.com/recipe/061814/chocolate-passion-bowl 

Total Time: 2 Hours 43 Minutes (incl. refrigerating) 

Prep Time: 20 minutes 

Cook Time/Cool Time: 2 hours, 23 minutes

Ingredients
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size) 

 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding 

 3 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 

2 cups fresh raspberries 

Directions

Prepare brownie batter and bake in 9-inch square pan as directed on package; cool completely. 

Meanwhile, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use. 

Cut brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers. 

Refrigerate 1 hour.