Easy Coconut Cream Pie

By Angela-4

Ingredients

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)

Preparation

Step 1

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.

REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.

TOP pie with remaining COOL WHIP and coconut.


How to Toast Coconut

Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently