Coconut Cream Pie
This pie is a classic because it's so easy to make!
- 1 9 inch pie shell, baked
- 1 5 ounce package instant vanilla pudding mix
- 1 1/2 cups milk
- 1 1/2 cups flaked coconut
- 1 8 ounce container frozen whipped topping thawed
Combine the pudding mix and milk in a big bowl. You want the pudding mix to be nice and thick. Fold 1 cup of the coconut flakes and half of the whipped topping into the pudding. Pour this combo into the prepped pie crust.
Spread the leftover whipped topping on top of the pie, and sprinkle it with the remaining coconut. Refrigerate, and serve chilled.