Chocolate Coconut Pudding Pie

Ingredients

• 1 package (3.4 ounces) instant chocolate pudding mix
• 3 cups cold milk
• 1/2 cup sweetened coconut flakes
• 1 prepared graham cracker crust
• 1/2 cup whipped topping

Directions

1. In a medium bowl, whisk together the pudding mix and milk until smooth.
2. Stir in the coconut flakes.
3. Pour the pudding mixture into the prepared crust.
4. Cover and refrigerate for at least 2 hours, or until firm.
5. Top with the whipped topping before serving.

Interesting Facts

• The pudding pie can be made ahead of time and stored in the refrigerator for up to 3 days.
• Substitute your favorite type of crust for the graham cracker crust.
• You can substitute light or dark chocolate pudding mix.
• This dessert is great served with fresh fruit.