1 graham cracker crust
2 env. sugar free whipped topping mix
2 3/4 c. cold milk
2 pkg. sugar free vanilla instant pudding
1 c. coconut

Prepare whipped topping mix with 1 cup of cold milk as directed on the package. Add the remaining milk and pie filling. Blend together on low speed and then blend at high speed for 2 minutes. Scraping the bowl occasionally. Fold in the coconut. Spoon into the crust and chill 4 hours or overnight.