Coconut Cream Pie ~~~ No Bake, Low Fat, & Low Sugar

Coconut! Oh, how I love thee. I must confess that my Stud Muffin and I love it. I have noticed that people either like coconut or they just don't, more for me if you don't.

This recipe is a must try, our taste buds fell in love. It is just the perfect flavor bomb. This scrumptious pie is light, not too sweet and EASY to make. How cool is that! It takes mere minutes to prepare and it will surprise you with genuine goodness.

1.  1, 1.5 oz  pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
2.  2, 1 oz pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
3. 2 3/4 cup cold, Fat Free milk
4. 1 tsp coconut extract
5. 1 bag sweetened shredded coconut
6. 1,  8 oz container of Lite Cool Whip, 50% less fat
7. 1 pre-made graham cracker crust, 9 or 10 inch shell. I used Keebler brand

• In a large bowl open all 3 packs of instant pudding, add cold milk and coconut extract. Whisk with wire whisk for 2 minutes or until slightly thickened and mixed thoroughly. 
• Fold in frozen cool whip with 1/2 cup of coconut. Mix well until completely blended. Then spread evenly into pie crust, mounding slightly in center if need be. Refrigerate while toasting coconut.
• Toast 1 cup or so of coconut in a large nonstick pan ( I prefer a ceramic pan), over medium high heat stirring constantly until it is a nice golden brown. You will need to lower heat once it starts toasting. Place on a plate to cool.
• Once coconut has cooled top the pie with the toasted coconut, cover and refrigerate for 4 hours or until the next day.