Preparation:
Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of coconut flakes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust. Refrigerate for four hours or until set. Spread pie with remaining whipped topping. Toast remaing 1/4 cup of coconut. Sprinkle over pie. Store leftover pie in refrigerator. | 