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EASY COCONUT CREAM PIE




Source of Recipe


NEWSPAPER






List of Ingredients



• 2 cups cold milk
  
• 2 (4-serving size) packages vanilla flavor instant pudding and pie filling mix
  
• 1 cup sweetened flaked coconut divided
  
• 2 cups thawed nondairy whipped topping, divided
  
• 1 (6 ounce) graham cracker pie crust
  






Instructions



1. Pour milk into a large bowl, add dry pudding mixes and 3/4 cup coconut. Beat with wire whisk for 2 minutes.
   
2. Gently stir in 1 cup whipped topping, pour into crust
   
3. Refrigerate for 4 hours or until set.
   
4. Meanwhile preheat the oven to 350 spread remaining 1/4 cup coconut in a shallow baking pan.
   
5. bake 7 to 10 minutes till golden brown. set aside too cool
   
6. Spread remaining 1 cup of whipped topping sprinkle toasted coconut over the pie and then refridergate