INGREDIENTS:
1 (9-inch) graham cracker crust
1-1/2 cartons instant vanilla pie filling (5.1oz boxes, 7.5oz total for recipe)
1 tub (8 ounces) frozen whipped topping, thawed
1/2 cup shredded sweetened coconut
1 teaspoon vanilla extract or flavour
2 and a quarter cups of chilled milk
Toasted more shredded coconut
INSTRUCTIONS:
Step 1: In a large mixing bowl, whisk together the instant vanilla pie filling, whole milk, and vanilla flavoring/extract for 2 minutes.
Then fold in 1/2 cup coconut and the whipped topping.
Step 2: Pour it into the crust and top with toasted coconut before chilling until ready to serve.
