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1 9-inch baked pie crust of your choice

1 (5.25 ounce) box of vanilla instant pudding

1 1/2 cups milk

1 1/2 cups flaked coconut*

1 (8-ounce) container non-dairy whipped topping

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 whipped topping into the pudding.
2. Pour the mixture into the prepared pie crust. Spread the remainder of the whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate for 2 hours before serving.

Serves 8.

*Try toasting the 1/2 cup coconut used to sprinkle the top of the pie for added contrast, texture and added flavor.