Coconut Cream Pie

Ingredients

• 1 (9 inch) pie shell, baked
• 1 (5 oz) pkg instant vanilla pudding mix
• 1 ½ cups milk
• 1 ½ cups flaked coconut
• 1 (8 oz) container frozen whipped topping, thawed

Directions

• Step 1
  In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.

• Step 2
  Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.