1 1/2 c. cold milk
1 pkg. (3/4 oz.) instant coconut cream pudding mix
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)
1/2 c. flaked coconut, toasted

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. In another bowl, beat cream cheese. Add to pudding and mix well. Fold in whipped topping. Spoon into the crusts; sprinkle with coconut. Refrigerate until serving.

Yield: 2 pies (6 to 8 servings each).