Coconut Cream Pie - cooking recipe

Ingredients

1 Pillsbury All-Ready pie crust
1 large pkg. instant coconut pudding
1 1/2 c. cold milk
1 (8 oz.) tub Cool Whip
1/3 c. coconut
extra Cool Whip to cover top (approximately 1/2 of an 8 oz. container)

Preparation

Bake pie crust according to directions.
Cool.
Combine pudding with cold milk.
Fold in 8 ounces of Cool Whip.
Put 1/3 cup coconut in mixture; pour into cooled crust.
Top with additional Cool Whip to cover.
Garnish with toasted coconut. Refrigerate.
Enjoy!