Coconut Cream Pie

By becki829

Ingredients

• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
• 1 cup Baker's Angel Flake Coconut, divided
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 Honey Maid Graham Pie Crust (6 oz.)

Preparation

Step 1

Pour mild into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
Refrigerate 4 hours or until set.
Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover in refrigerator