Easy Lemon Coconut Pie

Easy Lemon Coconut Pie

1, 3.5 oz. pkg. instant vanilla pudding 1, 3.5 oz. pkg. instant lemon pudding 2 C. whole milk 1 tsp. coconut extract 8 oz. cool whip 1 1/2 C. flake coconut 6 oz. prepared graham cracker crust

Heat a dry skillet over med. high heat and sprinkle in 1/2 C. of the coconut. Cook, stirring constantly till it begins to lightly brown, about 45 seconds. Remove from heat and reserve. In a bowl, whisk together the pudding mixes and the milk till nice and smooth. Whisk in the coconut extract. Stir in 1 C. of cook whip and the remaining coconut. Combine well and pour into the graham cracker crust. Cover and refrigerate for 2 hours. Top with the remaining cool whip and sprinkle the toasted coconut over the top before serving.