2 ¼ cups Angel Flake sweetened coconut
1/3 cup butter

In a sauté pan melt butter, add coconut. Brown coconut in butter, stirring constantly to prevent burning. Reserve two tablespoons of coconut for garnish. Press remaining coconut in a 9” pie pan that’s been sprayed with nonstick cooking spray. Place pie crust in the freezer for 30 minutes.

Pie Filling:
2 cups Cool Whip Extra Creamy (in the red container), divided
1 5.1 oz package Jell-O vanilla instant pudding
1 15 oz can canned pumpkin
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon nutmeg
2/3 cup milk

Using an electric mixer, mix together 1 cup Cool Whip with all other ingredients and beat until blended. Pour over crust and chill 3 hours. Top with remaining Cool Whip and garnish with coconut.

When browning coconut for the pie crust, stir constantly to prevent burning.
Use canned pumpkin, not canned pumpkin pie filling.

Presented by Joy McCabe,