Easy Frozen Coconut Cream Pie - cooking recipe

Ingredients

1 (12 ounce) container Cool Whip, thawed
1 cup sour cream
1 cup sugar
1 1/2 cups coconut, flaked, sweetened
1 (9 inch) graham cracker pie crust

Preparation

If using a homeade graham cracker pie crust, prepare and cool completely.
In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
Sprinkle top generously with remaining coconut.
Freeze, uncovered, for at least 8 hours.
Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.