Yield: 6 Servings
|1 \N||Graham cracker ready crust|
|1 pack||(3-1/8 oz) vanilla pudding and pie filling mix|
|1 can||(small) moist coconut|
|1 carton||(4.5-oz) Cool Whip|
Cook pudding according to directions on box using 1-¾ cup of milk instead of 2 cups. Place coconut in blender and grind fine. When pudding is lukewarm, add coconut and mix well. Pour into pie crust. Cool. Top with Cool Whip. Refrigerate for several hours or overnight.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .