Easiest Coconut Cream Pie Ever

2 boxes (3.4 oz) instant coconut pudding
2 3/4 c COLD milk (whole works best--but 2% is ok)
1 carton cool whip (again--regular is ok, but the extra creamy is, umm, extra creamy)
1 premade grahm cracker crust
1 small package coconut (optional)

Optional--If you want to kick this up a notch, before you start the filling, put the coconut on a cookie sheet, and toast it in the oven at 350 degrees for about 10 minutes, pushing it around with a spatula 2 or 3 times during cooking.

OK--Pour the cold milk into a bowl, and add the pudding. Whisk for 2 minutes. (Basically, follow the pie directions on the pudding box.) Fold in 1/2 carton of cool whip, and 1/2 the toasted coconut (optional). Pour into crust. Top with remaining cool whip, and sprinkle with remaining coconut (which, as you know, is optional.) I ususally flip the plastic thing that was in the crust over and use it for a lid. The pie sets up in 1 hour--but 3 is best. It's a great make the night before recipe.