creamy coconut pie

Ingredients:

1 (9-inch) pie crust, regular or graham cracker
1 package (large size) sugar-free instant vanilla pudding mix
1 3/4 cups cold skim milk
1 carton (8 ounces) light Cool Whip, thawed
1 cup flaked coconut, toasted and divided

Instructions:

Start by preparing your pie crust according to package instructions or your recipe, then let it cool completely. In a mixing bowl, combine the sugar-free vanilla pudding mix with cold skim milk, and beat on low speed with an electric mixer for about 2 minutes until the mixture thickens significantly. Gently fold in the thawed Cool Whip and all but 1/4 cup of the toasted coconut. Spread this creamy filling into the cooled pie crust, and sprinkle the remaining coconut evenly on top. Refrigerate the pie until it’s well chilled and ready to serve. Enjoy your quick and easy coconut cream pie!