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Mochi Recipe

Ingredients

1 (12 ounce) package instant coconut cream pie filling

1 (3 ounce) package instant chocolate pudding mix

2 cups shredded coconut

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a blender, combine coconut cream pie filling, pudding mix, coconut, pecans and coconut. Blend until smooth. Spread mixture into pie crust.

Bake in preheated oven for 25 to 30 minutes, or until pie is golden brown. Serve warm or cold.

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Comments

Jilliin Pittin writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this as a hot fruit compote instead of syrup. I didn't have any apricots. I didn't know what to do with them except leave them out and left them in the fridge to figure out what to do with later. Apparently I didn't do enough research because I didn't find this recipe anywhere. Sorry everyone.