1 pastry shell, baked or graham cracker crust (8 or 9 inches)
Instructions
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Top with remaining whipped topping. Sprinkle with remaining coconut. Chill.
Originally Submitted
5/16/2013
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