Coconut Cream Pie I
This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.
Pudding mix and milk should be combined in a big bowl until the pudding mixture thickens.
Fold half of the nondairy whipped topping and 1 cup of coconut into the pudding.
Fill the pie crust that has been prepared with the mixture.
On top of the pie, spread the remaining vegan whipped topping.
Sprinkle the remaining coconut on top.
Place in the fridge and serve cold.