coconut, flaked, lightly toasted
(3.4 oz each) instant pistachio pudding mix
pistachio nuts, chopped
In a small bowl, combine coconut and butter.
Press onto the bottom and up the sides of a 9" greased pie plate.
Refrigerate for atleast 30 minutes or until firm.
In a small bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft set.
Spread 1 1/2 cups over crust.
Fold whipped topping into remaining pudding.
If desired, sprinkle with pistachios.
Cover and refrigerate for atleast 2 hours.