Easy Coconut Cream Pie

By McLean

Ingredients

• 2 (3.4 oz.) packages vanilla instant pudding
• 2 cups cold milk
• 2 cups thawed Cool Whip, divided
• 1 cup Baker's angel flake coconut, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

Preparation

Step 1

Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in 1 cup Cool Whip and 3/4 cup coconut; pour into crust.

Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.

Top pie with remaining Cool Whip; sprinkle with toasted coconut.