No Bake Coconut Cream Pie In Jars
Servings: 8
Ingredients
Crust - bottom layer
- 18 graham crackers - crushed
- 3 tablespoons sugar
- 5 tablespoons butter - melted
Pudding - middle Layer
- 2 boxes coconut cream pudding mix
- 4 cups milk
Whipped Cream - top layer
- 3 cups heavy cream
- 3 tablespoons sugar
- 1 cup toasted coconut
Instructions
- Heat oven to 325 degrees. Place coconut on sheet pan. Cook in oven for 3 minutes. Stir with a fork or thongs. Cook for another 2 - 3 minutes until coconut is light, golden brown. Set aside to cool.
- In a medium size bowl, mix together crushed graham crackers, sugar and butter. Spoon about 2 heaping tablespoons into 8 jars (½ pint size.)
- Prepare pudding per instructions on box. Spoon pudding mixture equally into jars.
- Place heavy cream and powered sugar in a large bowl. Using a stick blender, pulse on and off, whipping cream and sugar together until stiff peaks are formed. Spoon whipped cream on top of pudding layer.
- Sprinkle on toasted coconut. Serve immediately. **To serve later - screw on lid/ring that comes with jars and store in refrigerator.