Raspberry Coconut Cream Pie

• 1/3 cup white baking chips, melted
• One 9-inch graham cracker crust (about 6 ounces)
• 2 cups cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1/2 cup sweetened shredded coconut
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 cup fresh raspberries
• Additional coconut, toasted

1. Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping.
2. Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

white baking chips, graham cracker crust, milk, coconut, frozen whipped topping, fresh raspberries, coconut

Taken from www.tasteofhome.com/recipes/raspberry-coconut-cream-pie/ (may not work)