Coconut Cream Pie

2 (3.4-oz. each) pkg. JELL-O Vanilla Flavor Instant Pudding 

2 cups cold milk 

2 cups thawed COOL WHIP Whipped Topping, divided 

1 cup BAKER'S ANGEL FLAKE Coconut, divided 

1 (6-oz.) HONEY MAID Graham Pie Crust 

Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. 

Refrigerate for 4 hours or until set. Top pie with remaining Cool Whip. Meanwhile, toast remaining coconut, if desired and sprinkle on top.