Too Easy Coconut Cream Pie-Can Be Sugar Free Too - cooking recipe

Ingredients

1 pie shell, baked and cooled
1 (5 ounce) package instant vanilla pudding
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Preparation

In a large bowl, beat the pudding mix and milk until the pudding mixture thickens.
Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture.
Pour the combination into the baked pie shell.
Spread the remainder of the whipped topping on top of the pie.
Sprinkle the remainder of the coconut on top of pie.*.
Refridgerate and serve chilled.
* I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.