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.