Baked pie crust 1 (3 oz.) package instant coconut cream pie filling. 8 oz. container Cool Whip 1 c. flaked coconut, toasted
Prepare pie filling as directed. Fold in 1 cup Cool Whip and 1/2 c. toasted coconut. Pour into crust. Allow to set and then spread top with additonal Cool Whip and sprinkle with the rest of toasted coconut. Refrigerate.
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