Easy Coconut Cream Pie

2 cups cold milk
1 pkg. (4 serving size) Jell-O French Vanilla Instant Pudding & Pie Filling
1 pkg. (4 serving size) Jell-O Vanilla Instant Pudding & Pie Filling
1 cup flaked coconut
2 cups thawed Cool Whip Topping, divided
1 Graham Pie Crust

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk for 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

Refrigerate 4 hours or until set.

Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut. Sprinkle over pie.

**How to toast coconut**
Preheat oven to 350. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.