Coconut Cream Pie - cooking recipe

Ingredients

1 1/2 c. Bakers Angel Flake Coconut, (divided)
1- prepared graham cracker crust
2 c. milk
1- 4 oz. pkg. Jello vanilla instant pudding or pie filling mix
1 1/2 c. thawed cool whip

Preparation

Sprinkle 2/3 c. of coconut into bottom of crust, set aside. Spread remaining 2/3 c. coconut in even layer in shallow pan, toast at 350 degrees for 7 to 10 minutes or until lightly browned, stirring frequently, cool.