Step 1

In a large bowl, whisk the pudding and milk and set aside.

Step 2

Prepare a blind bake pie crust. **See notes for instructions on blind baking a pie crust.

Step 3

In a bowl, beat the cream cheese and sweetened condensed milk until smooth.

Step 4

Add the pudding into the cream cheese mixture and stir until evenly combined.

Step 5

Add 1/3 of the cool whip to the bowl, and gently fold it into everything.

Step 6

Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together. Fold in the shredded coconut.

Step 7

Add the filling to the pie crust and chill for 2-4 hours or up to over night. Top with whipped cream and toasted coconut and serve!