Pineapple Pudding Pie

Ingredients:
- 1 1/2 cups cold milk
- 3 ounces vanilla instant pudding mix
- 8 ounces crushed pineapple, well drained
- 9 inches graham cracker pie crust
- 1 1/2 cups whipped topping
- 1/2 cup flaked coconut, toasted

Directions:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in pineapple.
- Pour into crust. Spread with whipped topping. Sprinkle with coconut.
- Cover and refrigerate until serving.