Easy Coconut Cream Pie

2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 cup Angel Flake Coconut, divided
2 cups thawed Cool Whip Whipped Topping, divided
1 Graham Pie Crust (6 oz.)

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

Refrigerate 4 hours or until set. Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator. Makes 8 servings

How To Toast Coconut: Preheat oven to 350°. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.