2 (9 inch) pie shells, baked
2 lg. pkgs. vanilla instant or coconut pudding - use 2 1/2 c. milk (not 3 c. on pkg.)
3/4 c. sugar
1/3 c. flour (or 3 tbsp. cornstarch)
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla

Combine dry ingredients. Stir in milk. Cook over medium heat until mixture boils and thickens; cook 2 more minutes. Remove from heat; cook 2 minutes; remove again, add butter and vanilla, let cool. Add 1 1/2 cups coconut, add this to the above mixture. If it is not thick enough add 1/2 cup more coconut.

TOPPING:

1 lg. Cool Whip, thawed

Add 1/2 cup to 1 cup powdered sugar. Beat well with mixer. Add 2 tablespoons Philadelphia cream cheese. Beat until fluffy. Top on pies, sprinkle with coconut. Refrigerate 2 hours before serving.