Serves: 6
Total Calories: 197

1 pint vanilla ice cream (2 cups), softened and cut in pieces
1 cup milk
1 (3 1/2-ounce) package butterscotch pudding instant or vanilla pudding
1 ready-made chocolate crumb or graham cracker crumb pie crust
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)
1/4 cup coconut toasted

In a large mixer bowl at low speed, beat ice cream, milk and pudding mix until almost blended. Increase speed to medium and beat until smooth and fluffy. Pour into crust. Refrigerate at least 1 hour.

Top with whipped topping and sprinkle with coconut. If desired, pie can be frozen up to 1 week. Wrap with foil after top is set.

To serve if frozen, uncover and let stand at room temperature for 20 minutes.

Note: Flavor can be changed by using different ice creams and instant pudding mixes. After beating, stir in chopped nuts, toffee brickle chips or an extract before pouring into crust. Other possible garnishes are shaved chocolate, chopped nuts or chopped candy bars.

Nutritional Facts:

Serves: 6
Total Calories: 197
Calories from Fat: 114

More Recipes from the Just Good Cookin' Cookbook:
Creamy Pudding In A Shell
Foolproof Meringue