1 pkg. Jello vanilla pudding
2 tsp. unflavored gelatin
2 c. milk
1/2 c. heavy cream, whipping
Dash of salt
1/2 tsp. almond extract
1 c. Bakers Angle Flake Coconut
1 prebaked 9" pie shell

Combine mixture of gelatin in small saucepan. Gradually add milk; blend well. Stir over medium heat until mixture comes to a boil and thickens. Cool, stirring occasionally. Combine cream, salt and flavoring. Beat until mixture is thick and glossy. Fold into cooled filling. Now fold in 1/2 cup coconut. Chill until mixture stiffens. Put into cold pie shell. Refrigerate.