Quick Coconut Cream Pie - cooking recipe

Ingredients

1 (5.1 oz.) pkg. instant vanilla pudding mix
1 1/2 c. cold milk
1 (8 oz.) carton frozen whipped topping, thawed and divided
3/4 to 1 c. flaked coconut, toasted and divided
1 pastry shell, baked or graham cracker crust (8 or 9-inches)

Preparation

In a mixing bowl, beat pudding and milk on low speed for 2 minutes.
Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut.
Pour into crust.
Spread with remaining whipped topping; sprinkle with remaining coconut.
Chill.
Yields 6 to 8 servings.