No-Cook Coconut Pie

Ingredients

2 packages instant vanilla pudding mix, 3.4 oz each

3 cups cold milk

1 teaspoon coconut extract

8 oz frozen whipped topping, thawed

1/2 cup sweetened shredded coconut

1 prepared 9-inch graham cracker crust

Toasted coconut, for topping and serving

In a large mixing bowl, add the instant vanilla pudding mixes, chilled milk, and coconut extract.

Whisk for about 2 minutes, or until the pudding mixture becomes smooth and thickened.

Gently fold in the thawed whipped topping until the filling is light, creamy, and fully combined.

Add the sweetened shredded coconut and fold it into the mixture evenly.

Spoon the coconut pudding filling into the graham cracker crust. Use the back of a spoon or spatula to spread it into an even layer.

Sprinkle toasted coconut over the top for extra flavor and texture.

Refrigerate the pie for at least 1 hour, or until chilled and set.

Slice and serve cold. Enjoy.