cups cold milk (I use 2 cups to have it set up better)
teaspoons coconut extract
(11 3/4 ounce) jar hot fudge
Serving Size: 1 (170) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 285 g54 %
Total Fat 31.7 g48 %
Saturated Fat 20.7 g103 %
Cholesterol 90.5 mg
Sodium 454.4 mg
Dietary Fiber 1.3 g5 %
Sugars 49 g195 %
Protein 4.3 g
Preheat oven to 350 degrees.
Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
Bake crust at 350 degrees for about 10 minutes. Cool.
In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.