Coconut Cream Cake

• total time: 8 minutes

Ingredients

1 frozen pie crust

2 cups cold whole milk

2 packages (3.4 ounces) instant coconut pudding mix

1 carton (8 oz.) frozen whipped topping, thawed, divided

1 cup sweetened shredded coconut

1/4 cup toasted coconut

Directions

Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling

In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping and 1 cup of coconut. Pour into crust and chill.

To toast the coconut – add to a 350 degree oven for 5-8 minutes until lightly brown.

Before serving, top with remaining whipped topping and toasted coconut

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