3 tablespoons flaked or shredded coconut, toasted*
Heat oven to 400 degrees F.
Bake and cool crust as directed on package
for One-Crust Baked Shell.
In medium bowl, beat cream cheese on medium speed until smooth.
Beat in pudding mix until well blended. Gradually beat in milk.
Add limeade concentrate and food color, beating until slightly thickened.
Gently stir in 1 cup of the whipped topping. Pour into pie shell.
Refrigerate at least 5 hours until set.
Just before serving, sprinkle toasted coconut over pie.
with remaining whipped topping.
Cover and refrigerate any remaining pie.
Yield: 6 servings
* To toast coconut, spread on cookie sheet; bake at 350 degrees
F for 7 to 8 minutes, stirring occasionally, until light golden
brown. Or spread coconut in microwavable pie pan; microwave on LOW
for 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown.