2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.