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Simple Coconut Cream Pie – From Donna Casciello


2 cups Cold Milk               2 cups Cool Whip, thawed and Divided
1 cup Coconut                   1 (6oz) Graham Cracker Pie Crust
2 pkg. Vanilla Instant Pudding Pie filling

Pour milk into a Large bowl
Add dry pudding mixes and ¾ cup of the coconut, beat with wire whisk  for about 2 minutes.
Gently stir in 1 cup of the cool whip.
Pour into the pie crust.
Refrigerate for 4 hours or until set. Spread the remaining cool whip, and sprinkle the remaining coconut over pie. Serve Cold!

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