Coconut-Pumpkin Pudding Pie

• 1-1/4 cups graham crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 3/4 cup sweetened flaked coconut, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/2 cup cold milk
• 2 cups canned pumpkin
• 1 tsp. pumpkin pie spice
• 1-1/2 cups thawed Cool Whip Light Whipped Topping, divided

1. Heat oven to 350 degrees F.
2. Mix graham crumbs, margarine and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate.
3. Bake 8 to 10 min.
4. or until lightly browned; cool completely.
5. Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min.
6. Stir in 1 cup Cool Whip.
7. Pour into crust; top with remaining Cool Whip.
8. Refrigerate 3 hours or until firm.
9. Meanwhile, toast remaining coconut; cool.
10. Sprinkle toasted coconut over pie just before serving.

graham crumbs, nonhydrogenated margarine, coconut, cold milk, pumpkin, pumpkin pie spice, topping

Taken from www.kraftrecipes.com/recipes/coconut-pumpkin-pudding-pie-155699.aspx (may not work)