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 chilled milk
toasted more shredded coconut
INSTRUCTIONS:
STEP 1: Whisk the instant vanilla pie filling, whole milk and vanilla flavoring / extract in a large bowl 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.
