Coconut Cream Pie - cooking recipe

Ingredients

1 1/3 c. coconut, divided
1 graham cracker crust
2 c. cold milk
1 small pkg. vanilla instant pudding
1 1/2 c. Cool Whip

Preparation

Sprinkle 2/3 cup coconut into bottom of crust.
Set aside. Spread remaining 2/3 cup coconut in even layer in a shallow pan. Toast at 350\u00b0 for 7 to 12 minutes, or until lightly browned, stirring frequently.
Cool.
Pour milk into medium bowl.
Add pudding mix.
Beat with wire whisk 1 to 2 minutes.
Pour into crust.
Refrigerate at least 2 hours.
Spread Cool Whip over pie. Sprinkle with toasted coconut.