Coconut Cream Pie

[mos]

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.

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