COCONUT NUT PIE Healthy Exchanges Newsletter 12/2005
1 (4-serving) pkg JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1-1/2 cups water 1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter Light Margarine 1 teaspoon coconut extract 1/2 cup Quaker Quick Oats 1 (6-ounce) Keebler chocolate pie crust 1/4 cup flaked coconut 1/4 cup mini chocolate chips 1/4 cup chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in margarine and coconut extract. Add oats. Mix well to combine. Spoon mixture into pie crust. In a small bowl, combine coconut, chocolate chips, and walnuts. Evenly sprinkle mixture over filling. Bake for 30 to 35 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 30 minutes. Cut into 8 servings.
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