easy coconut cream pie

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.

Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.

Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup BAKER'S ANGEL FLAKE Coconut, divided

1 ready-to-use graham cracker crumb crust (6 oz.)

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SWISS STEAK WITH MUSHROOM GRAVY

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MAM'S MEALS

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