Coconut Peach Pie

1. 1

   If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.

2. 2

   Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.

3. 3

   Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.

No additional tips available.