1/4 c. butter, melted
3 c. coconut
2 2/3 c. milk
1 Jello vanilla instant pudding and pie filling (sm. pkg.)
1 1/2 c. Cool Whip

Combine butter and 2 cups of coconut. Evenly press into an ungreased 9 inch pie pan. Bake at 300 degrees for 20-30 minutes or until golden brown. Cool.

Prepare pie filling mix as directed on package. Pour into pie shell. Chill for 1 hour. Spread with Cool Whip and sprinkle with remaining coconut.