Ingredients
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2 (3.4 oz) pkgs Jell-O Vanilla Flavor Instant Pudding
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2 cups cold milk
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2 cups thawed Cool Whip whipped topping, divided
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1 cup Bakers ANGEL FLAKE Coconut, divided
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1 ready-to-use graham cracker crumb crust , (6 oz)
Steps
1
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.
2
Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
3
Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Comments
Recipe and image courtesy of Kraft Heinz.