Dessert Couldn’t Be Simpler With This No Bake Coconut Cream Pie Parfait!

Here's everything you need for this luscious pie. This recipe makes between 8 and 12 servings, so there should be plenty for everyone!

Ingredients To Gather:

2 cups evaporated milk, chilled
2 pkgs (3.4 oz each) coconut cream instant pudding mix
1 cup cold water
2 cups (8 oz tub) extra-creamy whipped topping
Crust:
2 cups graham cracker crumbs
1 stick butter, melted
2 tbs sugar
Topping:
1 cup (1/2 an 8 oz tub) extra-creamy whipped topping
½ cup toasted coconut
¼ cup hot fudge sundae sauce (optional)

Directions To Follow:

Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.

See, we told you it was easy! One note: if you use the optional fudge sauce, microwave it on high for 20 seconds. You can drizzle it over the pie or serve it on the side. We like this recipe because it's one of those that's good to have on hand for when you want to impress your guests but don't have a lot of time. We bet we'll making this pie a lot!

Article Source: Yummly