Coconut Cream Pie Name: BRANDI THOMAS Base: SHAW AFB Recipe: Crust 2 1/2 cups CheeriosŪ cereal 3 tablespoons sugar 1/4 cup no trans-fat 68% vegetable oil spread stick, melted Filling and Topping 3/4 cup fat-free (skim) milk 1/2 cup canned light coconut milk (not cream of coconut) 1 teaspoon vanilla 1 box (4-serving size) vanilla instant pudding and pie filling mix 1/2 cup coconut 2 cups frozen (thawed) fat-free whipped topping Toasted coconut, if desired 1. Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor). 2. In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes. 3. In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set. 4. Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.