Easy Coconut Cream Pie

Easy Coconut Cream Pie 2 pkg (3.4 ounces each) Vanilla instant pudding (I used French Vanilla) 2 c cold milk 2 c Whipped Topping, divided (can be store bought or homemade) 1 c toasted coconut, divided 1 ready-to-use graham cracker crumb crust (6 oz.) Beat pudding mixes and milk in large bowl with whisk for about 2 minutes, or until it\'s very smooth. Stir in 1 cup of whipped cream and 3/4 cup coconut. Pour whipped cream mixture into crust. Refrigerate 4 hours or until firm. For the top, put remaining whipped cream in a pastry bag fitted with a 1M tip. Pipe out rosettes around the top of the pie and then one in the center. Sprinkle with remaining toasted coconut. Chill until ready to serve.