1 piecrust 15 oz can cream of coconut 2 small boxes cook and serve vanilla pudding 1 3/4 cup milk 4 oz jar macadamia nuts, coarsely chopped 1 1/2 cups heavy cream 2/3 cup shredded coconut, toasted

HEAT OVEN to 450 degrees.* Place piecrust into 9 inch pie plate and crimp edges. Bake 10 min. or until golden brown. Cool. Reserve 3 tbs cream of coconut. In a saucepan, mix remaining cream of coconut, pudding mix and milk. Cook until mixture comes to a boil and is very thick. Take off heat and stir in half the nuts.

POUR FILLING into piecrust and refrigerate 2 hours. Whip cream and reserved cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate 3 hours. MAKES 8 SERVINGS.*

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