Easy Coconut Cream Pie

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Beat pudding mixes and milk in large bowl with whisk 2 min.
2. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
3. Refrigerate 4 hours or until firm.
4. Meanwhile, toast remaining coconut.
5. Top pie with remaining COOL WHIP and toasted coconut before serving.

cold milk, topping, s angel, ready

Taken from www.kraftrecipes.com/recipes/easy-coconut-cream-pie-74318.aspx (may not work)