Coconut Cream Pie - cooking recipe

Ingredients

1 1/3 c. Baker's Angel Flake coconut, divided
1 prepared graham cracker crumb crust (6 oz.)
2 c. cold milk
1 pkg. (4-serving size) Jell-O vanilla flavor instant pudding and pie filling
1 1/2 c. thawed Cool Whip whipped topping

Preparation

Sprinkle 2/3 cup of the coconut into bottom of crust; set aside.
Spread remaining 2/3 cup of coconut in an even layer in a shallow pan.
Toast at 350\u00b0 for 7 to 12 minutes, or until lightly browned, stirring frequently.
Cool.