Super Easy Coconut Cream Pie - cooking recipe

Ingredients

1 (9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
1 (5 ounce) package vanilla instant pudding mix or (5 ounce) package instant coconut cream pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed

Preparation

In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
Fold in 4 oz (1/2) of the Cool-Whip.
Fold in 1 cup of coconut.
Spread mix into bottom of pie crust.
Spread remaining Cool-Whip on top.
Sprinkle with left-over coconut.
Serve cooled (about one hour in the fridge).
Keep refrigerated.
Enjoy!