Coconut Eggnog Pie

Coconut Eggnog Pie
 
Ingredients
  • 1 baked pie shell
  • 2 packages (4 serving size) vanilla instant pudding
  • ¾ Cup(s) milk
  • ½ Cup(s) ammaretto or rum
  • ⅛ Teaspoon(s) nutmeg
  • 1 8 oz container cool whip
  • ⅔ Cup(s) coconut
Instructions
  1. Combine pudding, milk, liquior and nutmeg in a bowl. Beat at lowest speed for one minute.
  2. Fold in Cool Whip and coconut.
  3. Spoon into crest.
  4. Sprinkle with more coconut on top.
  5. Chill two hours.