No Bake Coconut Cream Pie

Gather the ingredients - * Instant coconut pudding * Shredded coconut * Cool whip * Pre-made graham cracker shell * Half-and-half

In a medium bowl, whisk together the coconut pudding and half-and-half until smooth.

Pour half of the pudding mixture into the prepared crust.

Fold the cool whip into the remaining pudding mixture.

- Place on top of pudding in the pie shell. – Refrigerate for at least 4 hours.

While the pie is chilling, toast the coconut flakes.  This can be done  on a baking sheet in the oven at 350 degrees F for 3-4 minutes, or in a  frying pan over medium heat for 4-5 minutes.

Top the pie with coconut flakes immediately before serving.  Slice and enjoy.

Full recipe at