5-Ingredient Frozen Coconut Cream Pie

Prep: 10 minutes plus cooling, chilling
and freezing • Serves: 8

1.Bake pie crust as label directs; cool.

2.Refrigerate ice cream 15 minutes to soften. In medium microwave-safe bowl, cook coconut in microwave oven on high 2-1/2 minutes or until toasted, stirring every 30 seconds.

3.In large bowl, with rubber spatula, fold whipped topping, almond extract and 1 cup coconut into softened ice cream until combined.

4.With rubber or offset spatula, carefully spread ice cream mixture into pie crust; sprinkle with remaining 1/2 cup coconut. Loosely cover with plastic wrap; freeze at least 4 hours or until firm. Makes 1 pie.

5.Cut pie into 8 slices to serve.

Approximate nutritional values per serving (1 slice):
321 Calories, 21g Fat (14g Saturated), 15mg Cholesterol, 137mg Sodium,
33g Carbohydrates, 2g Fiber, 18g Sugars, 18g Added Sugars, 3g Protein

Chef Tip:
A prepared chocolate, graham cracker or shortbread pie crust can be substituted for frozen pie crust.

Smart Swaps:
Sweetened coconut adds flavor but also extra sugar. Look for unsweetened coconut or lighten things up with a smaller scoop of ice cream.