- 1 (5.1 ounce) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 ounce) carton frozen whipped topping, thawed, divided
- 3/4 cup flaked coconut, toasted, divided
- 1 (9 inch) pastry shell, baked or graham cracker crust
- In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.