Coconut Cream Pie
Coconut cream pie, perfect for snacking or throwing at someone!
- 1 9 inch pie shell, baked
- 1 5 ounce package instant vanilla pudding mix
- 1 ½ cups milk
- 1 ½ cups flaked coconut
- 1 8 ounce container frozen whipped topping thawed
Combine the pudding mix and milk in a big bowl and mix them until the pudding mix thickens. Fold 1 cup of coconut flakes and half of the whipped topping into the bowl. Pour everything into the pre-baked pie crust.
Spread the rest of the whipped topping on top of the pie and sprinkle it with the rest of the coconut flakes. Leave it in the fridge until it's chilled and serve.