Ingredients:
1 large box coconut cream pudding mix, prepared
1 large container of cool whip
2 cups coconut
1 graham cracker crust
vanilla wafer and maraschino cherries (for garnishing - optional)
Directions:
Prepare the pudding mix as directed on the box for pies. Add the coconut and stir till blended. Gently fold in 1/2 of the container of cool whip. Pour pudding mixture into the graham cracker crust and refrigerate for 2 hours. Top with the remaining cool whip and refrigerate another hour. Garnish with vanilla wafers and maraschino cherries just before serving.
Difficulty: Easy
Time to Make: about 20 minutes prep time plus 3 hours chill time
Recipe Origin: Nancy Drury
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