COCONUT CREAM PIE

By ddma_34d

Ingredients

• 2 CUPS COLD MILK
• 2 PKG (4 - SERVING SIZE EACH) VANILLA INSTANT PUDDING & PIE FILLING
• 1 CUP BAKER'S ANGEL FLAKE COCONUT, DIVIDED
• 2 CUPS THAWED COOL WHIP, DIVIDED
• 1 HONEY MAID GRAHAM PIE CRUST (6 OZ)

Preparation

Step 1

POUR MILK INTO LARGE BOWL. ADD DRY PUDDING MIXES & 3/4 CUP OF 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 REMAINING 1 CUP WHIPPED TOPPING OVER PIE. SPRINKLE REMAINING 1/4 CUP COCONUT OVER PIE. STORE LEFT OVER PIE IN REFRIGERATOR.