• Cooking Time: 60
• Preparation Time: 10
• 1 (9 inch) deep pie crust baked
• 1 pkg (3.9 oz) instant vanilla pudding
• 1 1/2 cup milk
• 1/2 (8 oz) container of cool whip
• 1 cup toasted coconut
• Topping
• 1/2 (8 oz) container of cool whip
• 1 cup toasted coconut**
• **Note
• A quick and easy way to toast coconut: place coconut in a microwave bowl and microwave on high for three to five minutes stirring frequently!

1. Mix together in a small bowl pudding & milk.
2. Fold cool whip & toasted coconut.
3. Pour into the baked and cooled pie shell.
4. Spread the remaining half of the cool whip on top of the pudding.
5. Sprinkle the rest of the coconut on top of the cool whip.
6. Chill in the refrigerator and serve!

Heavenly coconut pie, cool, creamy, and sweet ... and loaded with shreds of coconut