2 pkg. (3.4 oz. each) instant vanilla pudding
2 cups cold milk
2 cups thawed Cool Whip, divided
1 cup angel flake coconut, divided
1 ready to use graham cracker crust

Using a whisk, beat pudding mixes and milk in a large bowl for 2 minutes. Stir in 1 cup Cool Whip and 3/4 cup coconut. Pour into crust and refrigerate for 4 hours.

Toast the remaining coconut and top pie with the rest of the Cool Whip. Top pie with coconut.

To toast the coconut, heat oven to 250°F, spread coconut in shallow pan. Bake for 7 to 10 minutes or until lightly brown. Stir often.

Submitted by: Betty Reeves