Coconut Creme Pie - cooking recipe

Ingredients

1 1/3 c. coconut
1 graham cracker crust
2 c. cold milk
1 pkg. instant vanilla pudding mix
1 1/2 c. thawed Cool Whip

Preparation

Sprinkle 2/3 cup coconut into bottom of crust.
Set aside. Spread remaining coconut in an even layer on shallow pan.
Toast at 350\u00b0 for 7 to 12 minutes or until golden brown, stirring often. Pour milk into medium bowl, add pudding mix and beat with wire whisk for 1 or 2 minutes.
Pour into crust.
Refrigerate at least 2 hours.
Spread whipped topping on pie, then sprinkle with toasted coconut.