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Ingredients
- 2 (4 ounce) packages instant vanilla pudding
- 16 ounces milk
- 8 ounces Cool Whip
- 10 -12 ounces coconut, toasted
- 1 (9 inch) pie crusts, baked
Method
- Mix the pudding and milk together and set in the refrigerator.
- Fold in Cool Whip.
- Add toasted coconut reserving some for the top of the pie.
- Pour into the baked crust and tip with reserved coconut.
- Refrigerate.
- To toast the coconut, place in a lightly greased baking sheet and bake until golden brown.
- Important: watch toasting the whole time, and stir several times.
- Cooking time is refrigeration time.
