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2 pkgs (3.4 ounces ea.) instant vanilla pudding mix 2-3/4 c milk 1 tsp coconut extract 8 oz Cool Whip, thawed 1/2 cup flaked coconut 1 9 inch graham cracker crust Toasted coconut (I toasted mine lightly in a skillet)
Mix together milk and pudding mix for a couple of minutes.
Add in coconut extract.
Fold in Cool Whip and coconut flakes.
Pour into the pie shell.
Sprinkle toasted coconut on top.
Refrigerate at least a couple of hours before serving.