Steps
- 1
Beat pudding mixes and milk in large bowl with whisk for 2 minutes.
- 2
Stir in 1 cup Cool Whip and 3/4 cup coconut. Pour into crust. Refrigerate 4 hours or until firm.
- 3
Meanwhile, toast remaining coconut in skillet or oven. Top pie with remaining cool whip and sprinkle with toasted coconut. Serve.
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