CAMELOT FANTASIES

Coconut Cream Pie                                                                                                                                                                   1 1/4 cups sweetened flaked coconut, 1 3/4 cups milk, 2 packages (3.4 oz each) instant vanilla pudding mix, 1/2 tsp coconut extract, 1 container (16oz) frozen whipped topping, thawed (Cool Whip) 1 package (6oz) prepared chocolate crumb pie crust. Place coconut on microwave-safe plate. Microwave on High in 30 second intervals, stirring occasionally until lightly browned, about 3 minutes. Whisk together milk, pudding mixes & coconut extract until thickened, about 2 minutes. Gradually fold in 2 cups whipped topping & 3/4 cup coconut. Spread into chocolate crust. Refrigerate until set, at least 4 hours or overnight. Spread with remaining whipped topping. Sprinkle with remaining coconut. Yields 12 servings. (Note from me: this is a no-bake quick dessert that does need to be kept refrigerated. It is very creamy and tastes great on a hot day.) Enjoy & Blessings.