Coconut Cream Pie

Coconut Cream Pie
one 9-inch pie crust, baked and cooled
3 cups whipping cream
2 packages instant vanilla pudding mix (four serving size)
2 cups shredded coconut

In a medium bowl, beat together the cream and pudding mix for about two minutes until thickened. Stir in the coconut. Spread evenly in prepared pie crust. Sprinkle with additional coconut for garnish.

This coconut cream pie really couldn't be any easier - it is also so rich, creamy, and coconuty. A small slice goes a long way.