Ingredients
1-1/2 cups cold milk1/2 teaspoon coconut extract1 package (3.4 ounces) instant vanilla pudding mix1 package (8 ounces) cream cheese, softened1 cup sweetened shredded coconut, divided1 carton (8 ounces) frozen whipped topping, thawed2 graham cracker crusts (9 inches)
Preparation
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.
