Coconut Creme Pie

[Roxy]

Coconut Creme Pie:

 

1-9-in. pie shell, baked or graham cracker crust

1-(3.5-oz.) pkg. instant vanilla pudding

1-(3.5-oz.) instant coconut cream pudding

 

Mix:

 

2 cups whole milk

1-1/2 cups flaked coconut, divided

1-(8-oz.) container frozen whipped topping

 

Bake 1/2 cup coconut in a shallow baking pan at 350 degrees. Bake for 7-8 minutes or until lightly browned, stirring frequently; set aside.

 

In a large bowl, combine the pudding mixes and milk until the pudding mixture thickens.

 

Fold in 1 cup coconut and half of the whipped topping.

 

****Prick the bottom crust if using a regular pie shell.

 

 

Put mixture in pie crust.

 

Spread the remainder of the whipped topping on top of the coconut pie.

 

Sprinkle toasted coconut on top of whipped topping.

 

Refrigerate 3 hours.