Coconut Cream Pie

By á-3412

Ingredients

• 2 - 3.4 oz Jello vanilla instant pudding mix
• 2 cups cold milk
• 1 1/4 cup Bakers Angel Flake Coconut
• 1 graham cracker crust
• Cool Whip

Details

Adapted from thiscallsforatreat.blogspot.com

Preparation

Step 1

Beat pudding mixes and milk in large bowl with mixer for 2 minutes. Stir in 1 cup coconut. Blend and pour into crust. Refrigerate 2 hours. Top with a layer of Cool Whip. Toast 1/4 cup of coconut in a small non-stick skillet until brown and sprinkle on top.