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Coconut Cream Pie

1-9 in. prepared pie crust of choice (The graham cracker is better if pie sets ovenight)
1-5.25 oz. box of vanilla instant pudding
1 1/2 c. milk
1 1/2 c. flaked coconut
1-8 oz. container nondairy whipped topping

In a large bowl, combine the pudding mix and milk until the pudding mixture  thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.......From the kitchen of Debbie Gibson, VA.