HOW TO MAKE IT :
- Beat pudding mix and milk in a large bowl with whisk for about 2 minutes, or until it’s very smooth.
- Stir in 1 cup of the whipped topping and 3/4 cup coconut.
- Pour the whipped topping mixture into the crust.
- Refrigerate 4 hours or until firm.
- For the top, pile the remaining whipped topping in the center making sure to show a little bit of the edges of the coconut cream filling.
- Sprinkle with remaining toasted coconut. Chill until ready to serve.
