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    Easy Coconut Cream Pie

    Source of Recipe

    2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    2 cups cold milk
    2 cups thawed COOL WHIP Whipped Topping, divided
    1 cup BAKER'S ANGEL FLAKE Coconut, divided
    1 HONEY MAID Graham Pie Crust (6 oz.)

    BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.

    REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.

    TOP pie with remaining COOL WHIP and coconut.




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