Well-Seasoned Cookbook

flavorful recipes perfected over time

Coconut Cream Pie

Ingredients:

9 inch pie shell, baked

5 oz pkg instant vanilla pudding

1 1/2 cups milk

1 1/2 cups flaked coconut

8 oz container Cool Whip

Directions:

In a large bowl, combine pudding mix and milk until the pudding thickens. Fold 1 cup of coconut and half of the whipped topping into the pudding. Pour into prepared pie crust. Spread the remainder of the whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate and serve chilled.