Cheerios® Skinny Coconut Cream Pie

Ingredients

• 2.5 cups corn flakes/bran flakes 
• 0.5 cup coconut or 
• 10 servings coconut or toasted
• 0.8 cup skim milk fat-free (skim)
• 1 box vanilla pudding instant (4-serving size)
• 0.5 cup lite coconut milk light canned (not cream of coconut)
• 3 tablespoons sugar 
• 1 teaspoon vanilla 
• 0.3 cup butter 68% melted
• 2 cups cool whip fat-free frozen thawed ()

Equipment

• food processor
• bowl
• oven
• whisk
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Heat oven to 350F.
2. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
3. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate.
4. Bake 10 minutes. Cool completely, about 30 minutes.
5. In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
6. Just before serving, top with remaining 1 1/2 cups whipped topping.
7. Sprinkle with toasted coconut.