Coconut Cream Pie

• 2 cups cold milk
• 2 pkg. (4-serving size each) Sugar Free Vanilla Flavor Instant Pudding
• 1 cup flaked coconut, divided
• 2 cups thawed Sugar Free Whipped Topping, divided
• 1 graham cracker crust (6 oz.)
  

1. POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes.
2. Gently stir in 1 cup of the whipped topping.
3. Pour into crust.
4. Refrigerate 4 hours or until set.
5. Top the pie with the rest of the whipped topping.
6. Toast the rest of the coconut a sprinkle over pie.
7. Store leftover pie in refrigerator.

**Yields one pie**