Super Easy Coconut Cream Pie

Ingredients

• 1 (9 inch)  baked pie crusts (although the non baked graham cracker crust can be used too!)

• 1 (5 ounce) package vanilla instant pudding mix or instant coconut cream pudding mix
• 1 1/2 cups cold milk
• 1 1/2 cups flaked coconut

• 1 (8 ounce) container Cool Whip, thawed

Directions

1. 1

   In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).

2. 2

   Fold in 4 oz (1/2) of the Cool-Whip.

3. 3

   Fold in 1 cup of coconut.

4. 4

   Spread mix into bottom of pie crust.

5. 5

   Spread remaining Cool-Whip on top.

6. 6

   Sprinkle with left-over coconut.

7. 7

   Serve cooled (about one hour in the fridge).

8. 8

   Keep refrigerated.

9. 9

   Enjoy!