For the crust…………I made it in my food processor. I did the same crust that we use for pumpkin pie.
For a 8×13 pan I mixed up the following:
- 3 packages of instant vanilla pudding
- 3 cups milk
- 1/2 container of a large Cool whip 2 cups
- 1 cup coconut
Whisk the above all together. Then spread on a cookie sheet 1/2 cup of coconut and bake 350 for 20 minutes until toasty.
I topped the pie with the remainder of Cool whip. Then sprinkled coconut on it. Refrigerate and serve.