3 (3 1/2 oz.) Jello instant vanilla pudding
1 pt. heavy whipping cream
2 1/2 c. milk
1 c. flaked coconut, roasted
Graham cracker crumbs
Sugar
Butter

Chill mixing bowl and beaters in freezer. Prepare crust (following package directions). Bake and cool. Mix the 3 packages of pudding with the 2 1/2 cups milk. Mix with wire whisk for 1 1/2 minutes. Chill 1 hour. Pudding will be very thick.

In chilled bowl whip heavy cream to make a stiff whipped cream. Fold into pudding to make a mousse. Fill pie shell with mousse mixture and top with toasted coconut flakes. Chill and serve.