Layered Marshmallow and Chocolate Pudding Pie

• 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 2 cups cold milk
• 1 ready-to-use graham cracker crumb crust (9 inch)
• 1 cup Jet-Puffed Miniature Marshmallows
• 1/4 cup sweetened flaked coconut, toasted
• 3 cups thawed Cool Whip Whipped Topping

1. Beat pudding mixes and milk in medium bowl with whisk 2 min.
2. (Pudding will be thick.)
3. Spread 1-1/2 cups pudding onto bottom of crust; top with marshmallows, then coconut.
4. Stir 1-1/2 cups Cool Whip into remaining pudding; spread over pie.
5. Refrigerate 3 hours.
6. Top with remaining Cool Whip before serving.

cold milk, ready, jet, coconut, topping

Taken from www.kraftrecipes.com/recipes/layered-marshmallow-chocolate-pudding-pie-182216.aspx (may not work)