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Frozen Coconut Cream Pie

Active Time: 10 minutes
Total Time: 25 minutes plus freezing • Serves: 8

1 Schnucks frozen deep dish ready-to-bake pie crust
2 cups Schnucks vanilla ice cream
1-1/4 cups Schnucks sweetened coconut flakes
2 cups thawed Schnucks whipped topping
1/2 teaspoon almond extract

1. Bake pie crust as label directs; cool completely.

2. While crust cools, refrigerate ice cream 15 minutes to soften. In microwave-safe medium bowl, heat coconut in microwave oven on high 1-1/2 to 2 minutes or until toasted, stirring every 30 seconds.

3. In large bowl, with rubber spatula, add whipped topping, almond extract, softened ice cream and 1 cup coconut; fold until well blended.

4. With rubber spatula, spread ice cream mixture evenly into pie crust. Sprinkle remaining 1/4 cup coconut evenly over ice cream mixture. Cover pie loosely with plastic wrap; freeze at least 4 hours or up to 5 days in advance.

Each serving: about 336 calories, 21 g total fat
(14 g saturated), 14 mg cholesterol, 173 mg sodium,
35 g carbohydrate, 1 g fiber, 19 g sugars, 4 g protein