This is a recipe that I personally associate with Memorial Day, Independence Day, or Labor Day, but a friend always asks for this dessert for Soltice get-togethers (I guess he is ready for tropical weather! LOL!) Coconut Cream Pie 2-3.4 oz pkg vanilla instant pudding 2 cups cold milk 2 cups thawed whipped topping, divided 1 cup coconut flakes, divided 1 ready-to-use graham cracker crumb crust Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping and 3/4 cup coconut. Pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining whipped topping. Sprinkle with toasted coconut.