Skill Level: Intermediate


  • 1 unbaked (9-inch) pie crust
  • 1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-3/4 cups milk
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 2 cups frozen whipped topping, thawed


  1. Bake pie crust; cool completely.
  2. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.
  3. Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.
  4. Cool 5 minutes in bowl; stir in coconut. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired. Makes 8 servings.
  5. * Do not use instant pudding mix.