Toasted Coconut Cream Pie

2 small pkgs. vanilla instant pudding

2 cups milk

1 small container Cool Whip

1 tsp. vanilla

about 2 1/2 cups coconut

Mix milk and pudding together, set aside for a few minutes. Toast coconut in the oven - spread on a lightly greased cookie sheet and bake until light brown (I did 350 degrees and just watched it carefully), let cool. Add Cool Whip and vanilla to pudding mixture while coconut is toasting. Add coconut to mixture - be sure to leave some to sprinkle on the top of the pie. Spread mixture into a baked pastry shell and top with coconut.

Makes enough filling for 2 pies.