FROZEN Pineapple Coconut Cream Pie or use the PUDDING version!

This is a serving of the Frozen pie. I loved it even more than the Pudding pie! LUSCIOUS! 

                                                                         

This is the Pudding Pie not Frozen. 
This fun little experiment turned out DELICIOUS! So easy a child can make it & it would be fun pie to make with your children or grandchildren! Creamy & a very nice tropical taste that everyone will love too! This recipe make 2 pies so cut it in half if you only want one. But why not make one for somebody & keep the other for yourself. I kept the second pie & froze it. OH MAN, it is AMAZING as a Frozen dessert! Or this is great for picnics & group events. This is a very easy dessert to commit to making & the best part is it taste like you really worked up a sweat creating it! ENJOY!

2 Boxes 4.6 ounce size of Jello Cook & Serve Vanilla Pudding

2 Cans Dole Crushed Pineapple in 100 % Pineapple Juice & use the juice, DO NOT DRAIN!

1 Can Unsweetened Coconut Milk 13.66 ounces ( I used Thai brand)

1 Cup Coconut ( OPTIONAL, I did not use because this was for my older parents & they have trouble with chewing the coconut, but it would be good!)

2 Teaspoon Coconut Extract

1 HEAPING Cup Cool Whip Non Dairy Dessert Topping

2 Keebler Ready Crust Shortbread Cookie Crust

In a large pot place the pudding mixes, Crushed Pineapple with the juice, & the coconut milk. Cook & stir until thick & bubbly just like the package instructs only do add anything but what I have listed. Remove from heat & stir in the Coconut Extract! Chill well. Once chilled stir in the Cool Whip & then spoon into the crusts. Chill well for a pudding pie! Freeze at least 8 hours for your Frozen pie. If doing the frozen version let pie sit out at room temperature for 10 minutes then slice & serve!   Taste like a Pina Colada only kid friendly & in pie form!