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Coconut rum pie

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Submited by Sheila Ann Clemmons from Florence, Alabama

 2-envelops whipped topping mix

2-1/2-cups cold milk

2-pkgs. ( 4-serving size ) vanilla flavor instant pudding & pie filling

1-1/3- cups coconut

1/4 cup rum or ( 2 t. Rum flavoring )

1-1/3 cup chopped nuts 1-baked 9-inch pie shell, cooled

Prepare whipped topping mix with one cup of milk as directed on package.  Using large mixing bowl, add remaining 1-1/2 cups of milk, pie filling mix and rum. Blend, then beat on high speed for 2-minutes, scraping bowl occasionally. Fold in coconut and pecans. Spoon into pie shell. Chill at 4-hours. Garnish with pecan halves and additional coconut, toasted, if desired.

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